Page title and description
Meat mains
Thai-style chicken and squash curry
Serve this punchy chicken curry in a bowl with steamed or boiled rice. Any variety of winter squash would work well, or, if you've got sweet potatoes, you could use these instead.
Ingredients
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 450g skinless diced chicken
- 1 tsp fresh ginger, grated
- 2 garlic cloves, crushed
- 3 tbsp red Thai curry paste
- 800g squash, peeled weight, cut into large chunks
- 400ml coconut milk
- 150ml veg or chicken stock
- 4 kaffir lime leaves
- 2 of stalks lemongrass, left whole but bashed with a rolling pin to release the aroma
- handful fresh coriander, to serve
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
35 min
PT35M
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Step 1
Heat the oil in a large flameproof pan. Add the onion and chicken and fry for a few minutes, until the chicken is starting to brown and the onion is softening.
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Step 2
Add the ginger and garlic and cook for a couple more minutes.
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Step 3
Add the curry paste, squash, coconut milk, stock, lime leaves and lemongrass stalks and stir to combine.
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Step 4
Increase the heat, bring to the boil, reduce the heat and simmer for about 20-25 minutes, until the chicken is cooked through and the squash tender. Season with salt and pepper to taste.
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Step 5
Serve sprinkled with the coriander leaves.
