Js Butternut Thai Curry

9 ingredients
11 steps

Ingredients

  • 2 chicken cutlets, cut into bite sized pieces
  • 1 small butternut squash, cubed
  • 1 (14 ounce) can coconut milk
  • 1 cup chicken stock
  • salt
  • 23 cup frozen peas
  • 4 tablespoons mild Thai red curry paste (I use a packet of Home Gourmet)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice

Directions

  1. 1
    Heat the olive oil.
  2. 2
    Stir in curry and chicken.
  3. 3
    Cook for a few minutes.
  4. 4
    Add butternut and chicken stock.
  5. 5
    Bring to boil.
  6. 6
    Add coconut milk.
  7. 7
    Cook for about 15 minutes or until butternut is soft.
  8. 8
    Add lime juice.
  9. 9
    Add peas and cook for further 5 minutes.
  10. 10
    Add salt to taste.
  11. 11
    Serve over rice or even as a soup.

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