Thai butternut & chicken red curry

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Results 1-20

• Brownie07

  20 October 2008

  Brownie07 commented on this recipe

  I tried this for supper last night- it was fantastic... really easy, fast and delicious... I added some chopped lemon grass, and chinese chives as well. Yummmy !

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• Racheyroo67

  21 October 2008

  Racheyroo67 rated and commented on this recipe

  

  First attempt at Thai-style curry and was impressed!! Just the right spice level for me. Followed the recipe exactly, apart from omitting the fish sauce to make the recipe as low-salt as possible. Will definitely cook this again!!

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• Leebach

  29 October 2008

  Leebach rated and commented on this recipe

  

  I have cooked Thai red curries before, but never included squash... what a great idea. Lovely meal on a cold evening!

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• jezmo1000

  03 November 2008

  jezmo1000 rated and commented on this recipe

  

  Very easy & Tasty. Has already become a favorite. Squash is a great addition.

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• Fluffy

  16 November 2008

  Fluffy rated and commented on this recipe

  

  OK, but better without the fish sauce, and take it easy on the lime juice too (I reckon 1/2 of one juiced lime is plenty).

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• Hatecookinglovegoodfood

  02 December 2008

  Hatecookinglovegoodfood rated this recipe

  

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• Wonderfulworldofcooks

  18 December 2008

  Wonderfulworldofcooks commented on this recipe

  This was fabulous, I made it for 50 people! so I changed a few things like using sweet potatoe instead of butternut squash. I made my own curry paste with plenty of garlic and fresh ginger and used chicken breasts, which I marinated overnight in the curry paste and some yoghurt. I pre-cooked the sweet potatoe and added this after the chicken was cooked (as it takes much longer to cook than butternut). I left out the tomatoes and added plenty of fresh corriander at the end. It was a great success.

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• lady_v

  02 January 2009

  lady_v commented on this recipe

  It was the first time I have tried this recipie and I love thai food - it was great, very easy to follow and quick to do. My only suggestion would be to omit the tbsp of sugar as the butternut squash is fairly sweet, and if you like your food spicy add a chilli and some ginger and garlic too. Looks and tastes great, definitely worth a try!

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• jules99

  03 February 2009

  jules99 commented on this recipe

  Made this at the weekend with the recipe for yellow pepper rice and they were fantastic together. Only thing I changed was to omit the fish sauce and I used chicken breast instead of thighs. Will definitely make them both again!!

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• sharon darroch

  04 February 2009

  sharon darroch rated this recipe

  

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• jaqm

  04 February 2009

  jaqm commented on this recipe

  Does anyone know if this recipe is ok to freeze

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• Tricia Jones

  14 February 2009

  Tricia Jones rated and commented on this recipe

  

  this was lovely, have made it twice now & it really is the best thai curry ever!!

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• Brenda

  21 February 2009

  Brenda rated and commented on this recipe

  

  Fabulous! I made it with chicken breasts and quorn for the vegetarian guests. This would also be very nice using fish. Just as flavoursome as some I have had in Thai restaurants. Will definitely make this on a regular basis.

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• Caroline

  31 March 2009

  Caroline rated and commented on this recipe

  

  This is a great recipe- SO easy! I added a bag of baby spinach at the very end of cooking which worked well.

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• zasterguava

  03 April 2009

  zasterguava commented on this recipe

  Do you add cooked or raw thighs? It wont cook in 5 minutes will it?

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• Mell

  08 April 2009

  Mell commented on this recipe

  I asked my husband to help start off the recipe whilst I prepared the rest of the ingredients and the fool added a whole jar of the curry paste rather than just a few spoons! Tip - if your husband is as incompetent as mine, don't ask for help.

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• Peter747

  06 May 2009

  Peter747 rated and commented on this recipe

  

  Really enjoyed this. We used chicken breast and didn't add any fish sauce and we didn't think it needed it. Used Sainsburys own brand red thai paste and it turned out great.

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• JenC

  17 May 2009

  JenC rated and commented on this recipe

  

  I used chicken breasts rather than thighs and left it to simmer for around half an hour while we had our starter. Really tasty and easy to make, will definitely have this again.

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• laurawis

  04 June 2009

  laurawis rated and commented on this recipe

  

  Our whole family love this recipe even the fussy 6 year old. It is so so easy and seriously tasty! I have made it a number of times now and sometimes add frozen peas instead of tomatoes for a change.

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• laydee99

  07 June 2009

  laydee99 commented on this recipe

  Was just wondering if this recipe is spicy as my husband has very sensitive taste buds! Lol. Cheers to anyone who can help.

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Ingredients

• 3-4 tbsp Thai red curry paste
• 400ml tin coconut milk
• 400g butternut squash , peeled and cubed
• 6 skinless chicken thighs , cut into cubes
• 250g cherry tomatoes
• fish sauce to season
• 2 limes , 1 juiced and 1 cut into cheeks to serve
• 2 large handfuls Thai basil (available from Thai shops and sometimes in Sainsbury's as a growing pot) , or coriander

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Difficulty and servings

serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 3-4 tbsp Thai red curry paste
• 400ml tin coconut milk
• 400g butternut squash , peeled and cubed
• 6 skinless chicken thighs , cut into cubes
• 250g cherry tomatoes
• fish sauce to season
• 2 limes , 1 juiced and 1 cut into cheeks to serve
• 2 large handfuls Thai basil (available from Thai shops and sometimes in Sainsbury's as a growing pot) , or coriander

Per serving

386 kcalories, protein 32.1g, carbohydrate 13.9g, fat 22.8 g, saturated fat 15.7g, fibre 2.2g, salt 1.26 g

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