Thai Butternut and Chicken Red Curry2013-05-15
- Yield : 2
- Servings : 3
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Thai butternut & chicken red curry has to be on the top list of quick, satisfying and delicious meals. Combination of fragrant spices, Thai butternut and tasty chicken coated with creamy sauce makes an amazing, delicious dinner for all!
- 3-4 tablespoon Thai red curry paste
- 400 ml coconut milk
- 400 g butternut squash (peeled and cubed)
- 6 chicken thighs (skinless, cubed)
- 250 g cherry tomatoes
- fish sauce
- 2 lime (juiced, cut into cheekes)
- 2 large handfuls Thai basil
Heat the curry paste gently in a wok until it starts to fry in its own oil, add a little extra oil if needed.
Pour in the coconut milk and bring to the boil.
Add the squash and simmer for 10 minutes more until it is softened.
Tip in the chicken with 5-minute more cooking and then add the cherry tomatoes cooking until they start to burst.
Season with fish sauce and the lime juice and sprinkle with the herbs.