Thai butternut & chicken red curry

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• Steph

  24 July 2009

  Steph commented on this recipe

  Iv made this quite a few times now and it is delishous i used chicken thighs the first time but just use chicken breasts now its just as nice! It is quite spicy it really depends on how much of the red curry paste you put in as thats were it gets its spice from. Give it ago and with less curry paste in and it should be fine.

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• Mrs Torode

  16 August 2009

  Mrs Torode rated and commented on this recipe

  

  I left out the fish sauce and used lots of fresh coriander instead of Thai basil. It was smashing and very quick!

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• Steph

  22 August 2009

  Steph rated and commented on this recipe

  

  I have never made Thai food before and to be honest I think using a jar of Thai Red Curry is probably cheating!! But this is lovely!! I defo make again, I used Chicken Breasts and left out the fish oil as previously suggested.. very nice!

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• westie

  09 September 2009

  westie commented on this recipe

  My wife has just made this, i usually do the cooking in the house, so when she was cooking it i asked her for the take away menu in case! Take it all back, very nice!!!! Very easy to cook!

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• Emma

  24 October 2009

  Emma commented on this recipe

  A fool proof dish and so DELICIOUS!! i made it for the 1st time for guests last night and it was so yummy. We had the left overs for lunch the next day it was so good. I used both sweet potato and b'nut squash. Cook the chicken before adding it to the sauce. If preparin in advance, add the tomatoes and corriander as the guests are arriving. That way, they wont be too mushy.

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• amanda

  15 November 2009

  amanda rated and commented on this recipe

  

  best thai I have made, although I swapped it for Green Curry paste as that's what i had in the cupboard, it's so easy and delicious.

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• donnalovescheese

  13 December 2009

  donnalovescheese rated and commented on this recipe

  

  Lacked much depth of flavour but maybe that depends on the brand of paste you use (I used Barts). Definitely needs a bit more of a kick. Think I'll try adding chopped chilli if I make this again.

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• mikeymoo

  31 December 2009

  mikeymoo rated this recipe

  

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• Emma

  29 January 2010

  Emma rated this recipe

  

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• Karen S

  15 February 2010

  Karen S rated this recipe

  

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• Minja

  16 February 2010

  Minja rated this recipe

  

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• soph1512004

  11 March 2010

  soph1512004 rated this recipe

  

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• RalphCat

  17 March 2010

  RalphCat rated this recipe

  

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• Kate

  09 May 2010

  Kate commented on this recipe

  I made this recipe quite spontaneously last night, so had to make do with the closest ingredients I could find in my local shop. I used Green Thai Curry Paste instead of Red, with Salmon and King Prawns instead of Chicken, and left out the fish sauce. I added green beans and peas to make it a bit more filling. Overall it was absolutely delicious, and I'll definitely be making it again!

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• TaraLRyan

  22 May 2010

  TaraLRyan rated and commented on this recipe

  

  Although I think 30 mins is a conservative estimate.

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• K8 GDY

  28 May 2010

  K8 GDY rated and commented on this recipe

  

  Another quick and straight forward meal that works well for a Friday or Saturday night. I agree that the timings are a bit off - took me around 45 mins to make. The chicken took at least 15 mins to cook as opposed to 5 mins. It probably would have been a little bit bland on flavour but the coriander made a huge difference and added the punch it needed. Overall, a pretty good meal.

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• Ruthie

  10 June 2010

  Ruthie rated and commented on this recipe

  

  Despite my many mistakes it still tasted delicious and everyone wanted more! I found the lime and coriander was a bit strong though, so I suggest using half of both

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• jdr

  03 August 2010

  jdr rated and commented on this recipe

  

  Easy and very tasty! I've made with sweet potato also and use sliced chicken breasts. The coriander makes a difference.

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• Niki

  27 September 2010

  Niki rated and commented on this recipe

  

  Easy & delicious!

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• Donna

  07 October 2010

  Donna rated and commented on this recipe

  

  This was really good. I also used chicken breasts and cooked it for about 20 minutes. Used home-made Thai red curry paste which was pretty spicy. Didn't have any basil so left it out but this didn't seem to matter. I did include the fish sauce and like Jules99 served it with the yellow pepper rice. I agree it's a really good combination.

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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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