CHICKEN + BUTTERNUT SQUASH CURRY.

by Aishling

Ingredients
3-4 tbsp Thai Red/Green/Yellow Curry Paste
400ml tin Coconut Milk
1 Butternut Squash
4 Chicken Breasts
4-5 Cherry Tomatoes
1 Lime
Spinach
Method

1.       Heat the curry paste gently in a wok with a few drops of oil. As it begins to fry, add the coconut milk and bring to a simmer.
2.       Peel & dice the squash into cubes. Add it to the wok and simmer for 10 minutes or until it is almost tender. Add the chicken and cook for 5 minutes. Then add the cherry tomatoes and cook for 2 minutes. Add the spinach at the last minute.
3.       Season with lime juice and serve with rice.

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3 comments

Hola Bambi January 21, 2013 - 1:34 pm

Omg this looks sooo yummy xx

Reply
Wardrobe Resurrection January 24, 2013 - 9:27 pm

So gonna try this 🙂

Reply
Unknown February 21, 2014 - 6:59 am

Drooooooling……

🙂

Reply

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