Thai red curry

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olive magazine

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Recipe by olive magazine

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1. Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant. Add the coconut milk and milk, stir well and bring to a simmer.
2. Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to. Simmer for 5 minutes.
3. For the veggies, transfer half the curry to another pan. For the non-veggies, add the chicken or prawns to the remaining half. Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce.
4. Serve both curries with the coriander sprinkled over and steamed jasmine rice.

Making it low fat

Rather than overloading this with 400ml high-fat coconut milk, you could use 200ml coconut milk, 200ml milk (plus the additional 250ml milk).

(low fat alternative)

273 kcalories, protein 19.2g, carbohydrate 22.7g, fat 12.4 g, saturated fat 6.3g, fibre 2.9g, salt 0.8 g

Latest comments and suggestions

• Sarah

  29 March 2008

  Sarah rated and commented on this recipe

  

  I went down the veggie route and it was very much appreciated, and so simple to make.

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• Samantha

  11 April 2008

  Samantha rated and commented on this recipe

  

  This is a really tasty recipe and freezes well for speedy dinners. My only tip would be to use new potatoes so that they don't make the sauce starchy.

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• beccles

  21 May 2008

  beccles rated and commented on this recipe

  

  LOVED THIS! we used prawns, and as suggested tried new potatoes - absolutely gorgeous, filling and tasty. well worth a go, and so darned easy! plus, i was a wee bit wary of old squtternut bosh in a curry but it worked a treat.

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• Lynn @ Blas

  26 June 2008

  Lynn @ Blas commented on this recipe

  I made this recipe for my husband and son to eat whilst watching Wimbledon Tennis - I didn't have the butternut squash but folllowed the recipe apart from that - it was a great success - just hot enough! We accompanied it with plain boiled rice as we didn't have the jasmin but the result was still excellent! I would recommend serving it with a dry white wine such as the white bordeaux we opened and following it with a home-made lemon meringue pie!

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• Caro

  02 August 2008

  Caro rated and commented on this recipe

  

  This is soooo delicious!! I used diced chicken breast instead of prawns - great success!

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Ingredients

• oil
• 3-4 tbsp red curry paste
• 400ml coconut milk
• 2 large potatoes , peeled and cubed
• 300g butternut squashes , cubed
• 150g green beans
• 12 button mushrooms , halved
• 250g cherry tomatoes
• 4 boneless and skinless chicken thighs , cut into cubes or
• 200g raw prawns , peeled
• handful coriander
• fish sauce

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• oil
• 3-4 tbsp red curry paste
• 400ml coconut milk
• 2 large potatoes , peeled and cubed
• 300g butternut squashes , cubed
• 150g green beans
• 12 button mushrooms , halved
• 250g cherry tomatoes
• 4 boneless and skinless chicken thighs , cut into cubes or
• 200g raw prawns , peeled
• handful coriander
• fish sauce

(low fat alternative)

273 kcalories, protein 19.2g, carbohydrate 22.7g, fat 12.4 g, saturated fat 6.3g, fibre 2.9g, salt 0.8 g

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