Thai Chicken & Vegetable Curry
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 2-3 large chicken breast fillets, cut into bite-size chunks
- 4-5 medium potatoes, peeled and chopped into 2cm/1in cubes
- 500g butternut squash, peeled and chopped into 2cm/1in cubes
- 6 shallots, chopped
- 100g massaman curry paste
- 2 x 400ml coconut milk
- 25ml sunflower oil
- 6 kaffir lime leaves
- 4 thai aubergines, quartered
- fish sauce (to taste)
- 25 leaves (approx) thai basil
- 4-6 red thai chilis, whole
Method
- STEP 1Par-boil potatoes until tender, and place to one side
- STEP 2Heat sunflower oil in wok and add shallots, cook until soft then add massaman curry paste and mix
- STEP 3Add one tin of coconut milk and mix with the paste and shallots until uniform colour. Bring to a simmer and then add butternut squash. Cook for 10-15 min, stirring occasionally, until squash chunks are tender
- STEP 4Add second tin of coconut milk, and mix until uniform colour. Bring back to a simmer and then add thai aubergine and chicken. Cook for about 5 mins until the chicken is just cooked through.
- STEP 5Add potatoes, kaffir lime leaves, whole red chilis and fish sauce to taste. Cook for a further 5 mins and then take off the heat. Add thai basil and mix well. Serve with thai fragrant rice.
