Bowl of Thai red curry on a towel next to a fork and lime

Thai red curry

Name: Thai red curry
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 3-4 tbsp Thai red curry paste; 400ml tin coconut milk; 400g butternut squash peeled and cubed; 6 chicken thighs cut into cubes; 250g cherry tomatoes; to season fish sauce; 2 limes 1 juiced and 1 cut into cheeks to serve; 2 large handfuls (available from Thai shops and sometimes in Sainsbury’s as a growing pot) Thai basil or coriander

olivemagazine

Published: December 19, 2014 at 2:29 PM

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Serves 4

Easy

Total time: 30 mins

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Whip up a fragrant Thai red curry combining butternut squash, chicken thighs, cherry tomatoes and coconut milk. Enjoy with delicious coconut rice

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Alternatives

Complete the dish

Try this Thai red chicken curry, then check out our Thai green chicken curry, Thai yellow curry chicken noodles, vegan Thai red curry and more Thai recipes

Ingredients

Nutrition

3-4 tbsp Thai red curry paste
400ml tin coconut milk
400g butternut squash

peeled and cubed
6 chicken thighs

cut into cubes
250g cherry tomatoes
to season fish sauce
2 limes

1 juiced and 1 cut into cheeks to serve
2 large handfuls (available from Thai shops and sometimes in Sainsbury’s as a growing pot) Thai basil or coriander

Nutrition: per serving

kcal386
fat22.8g
saturates15.7g
carbs13.9g
fibre2.2g
protein32.1g
salt1.26g

Method

step 1

Heat the curry paste gently in a wok until it starts to fry in its own oil, add a little extra oil if it starts to stick. Add the coconut milk and bring to a simmer.
Add the squash and simmer for 10 minutes or until it is almost tender. Add the chicken and cook for 5 minutes, add the cherry tomatoes and cook for 2 minutes or until they just start to burst.
step 2

Season with fish sauce (this is the equivalent of salt, so add a few drops and taste, then add more if you need it) and the lime juice and sprinkle with the herbs.

Authors

olivemagazine

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