Thai butternut & chicken red curry

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Results 41-50

• Paul

  15 October 2010

  Paul rated and commented on this recipe

  

  I like this recipe but the chicken is not being cooked at a high wok temperature. The coconut milk will be at approximately boiling water temperature and 5 minutes cooking time is a recipe for food poisoning. The chicken MUST be cooked first. Cooking it for longer in the coconut milk will degenerate the milk. Other than that, a good recipe.

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• nikk

  25 January 2011

  nikk rated this recipe

  

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• mitch

  27 January 2011

  mitch rated and commented on this recipe

  

  The smell of this is just fantastic - had to stop myself from 'tasting' it all away! Made a few changes, not for any reason, just what was available. Light Coconut milk, cooked chicken (last of a roast), no fish sauce, coriander from a jar and 2 roma tomatoes. As I only made half the recipe, I only used 2 tbsp curry paste. This was perfect for my tastes but a bit on the fiery side for o/h - a full pint of milk had to be drunk with his dinner. Remains have been happily munched for lunch at work and freeze well. I suspect this recipe will see other outings, especially to use up leftovers.

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• Sunshinegirl

  28 March 2011

  Sunshinegirl commented on this recipe

  Had this last night. Left out the fish sauce and added 4 fresh chillies and green beans. Tasted great as was really simple, though did find that the squash took longer to cook - but that was probably because I didn't cut it small enough. Does anyone know of a simple way of peeling butternut squash as most of time was spent doing this?

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• nicbow

  15 June 2011

  nicbow rated and commented on this recipe

  

  I had never tried making Thai curry before, wish i had known not to have a sniff of the paste as i heated it - ouch haha! I didnt have any fish sauce so didnt use it and just added a pinch of salt, also had no tomatoes or the herbs but added a little garlic and onion to the paste before adding the coconut milk. We really loved this and was also the first time we have tried squash - i will definitely cook with it again! I also used chicken breast instead of thigh, put it in at the same time as the squash and simmered for 30 mins. Perfect :)

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• Messy cook

  07 October 2011

  Messy cook commented on this recipe

  need to add fish sauce to the list of ingredients on right

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• Messy cook

  08 October 2011

  Messy cook rated and commented on this recipe

  

  Agree with most of the above; added spinach, as one contributor recommended and was pleased with the result; I cooked the whole thing slowly and for longer (and yes I used raw chicken and am still here to tell the tale!); great just 3-4 drops of fish sauce and lovely with fresh coriander sprinkled on the top; and juice of half a lime. Served with a sort of naan bread - rice might have been better. Also, quite a bit of liquid so I could do next time with less.

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• Kim

  11 December 2011

  Kim rated and commented on this recipe

  

  Just made this with a ton of adjustments and it was so good! I'm a student and this is cheap and really easy to make and means I've got some left overs I can just heat up later this week. As for the adjustments: I forgot to add the tomato and didn't have any basil, but did add some carrot, onion, raisins and dried apricots I still had lying around. Served with plain rice it made for a really nice and comforting meal!

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• Sauvignontank

  07 February 2012

  Sauvignontank rated and commented on this recipe

  

  The chicken needed cooking for alot longer than stated, I browned it off in the paste, added the coconut milk, simmered for a good twenty mins then added the butternut squash. Was lovely though!

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• Tania90

  19 February 2012

  Tania90 rated and commented on this recipe

  

  I do love this recipe! It's quick, simple and easy to make and tastes great! It's so easy to change certain ingredients as well to make it a bit different each time. I sometimes use sweet potatoes instead of squash, or add some peas to it. Lovely everytime!

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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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