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Chicken & butternut squash green curry
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2 tbsp sunflower or peanut oil
3 tbsp Thai Taste Green Curry Paste
400g can Thai Taste Coconut Milk
500g chicken thigh fillets, each cut into 3 pieces
4 lime leaves
3 red or green Thai chillies, 2 halved, 1 finely sliced
2 tbsp Thai Taste Fish Sauce
½ essential Butternut Squash, peeled, deseeded and cut into 2cm chunks
225g can bamboo shoots, drained
½ x 25g pack Thai basil, leaves only, roughly torn, plus extra to serve
2 x 250g packs Tilda (Microwave) Fragrant Jasmine Rice
1. Heat the oil in a large saucepan, add the curry paste and the cream from the top of the coconut milk and cook for about 2-3 minutes, or until you see the fat coming to the surface.
2. Add the chicken, lime leaves, split chillies, fish sauce, remaining coconut milk and 250ml water. Bring to the boil, then turn down and simmer for 7 minutes. Add the butternut squash and simmer gently for 15 minutes until the squash is tender and the chicken is cooked through with no pink meat and the juices run clear.
3. Stir in the bamboo shoots and warm through for 3-4 minutes, then add the basil. Heat the jasmine rice according to pack instructions and serve alongside the curry, topped with a little extra Thai basil, if liked.
Typical values per serving:
This recipe was first published in April 2020.
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