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Thai red chicken curry with butternut squash, peas and spinach

Merrilees Parker from Food Uncut
Merrilees Parker's wonderfully fragrant curry is made with a blend of aromatic spices for real depth of flavour

Thai red chicken curry with butternut squash, peas and spinach

Method

1. Place the coriander stalks and roots, the curry paste, galangal, smoked chilli powder, 2 lime leaves and garlic into a blender and purée to a smooth paste.

2. Pour the coconut milk into a jug, leaving the waxy cream behind.

3. Heat a wok to the smoking hot stage. Scrape the coconut cream out of the tin and add to the wok. Quickly add the curry paste purée and stir fry for 2-3 minutes. Add the chicken and fry for a further 4-5 minutes.

4. Add the butternut squash and continue to cook for 1-2 minutes, and then add the coconut milk, the stock and the remaining lime leaves. Bring to the boil, and then reduce to a gentle simmer.

5. Cook for about 15 minutes until the butternut squash is cooked through and the chicken is tender.

6. Stir in the peas with the fish sauce and tamarind and cook for 2 minutes. Stir in the spinach and Thai basil leaves. Cook for a few seconds until the spinach is just wilted.

7. Serve in deep bowls with a sprinkling of spring onions, sprigs of coriander and steaming brown basmati rice.

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Serves: 4

Prep: 20 min
Cook: 35 min

Ingredients
1 bunch Coriander, leaves picked, stalks and roots reserved
2 tbsp red curry paste
2 cm piece galangal
1 tsp smoked Chilli powder
4 lime leaves
4 garlic cloves
400ml coconut milk
8 organic or free-range Chicken thighs, skinned and cut into strips
400g Butternut squash, peeled and cut into 2cm cubes
200ml chicken stock
150g petit pois
1 tbsp Fish Sauce
1 tbsp tamarind puree
75g baby spinach leaves
4 Spring onions, finely sliced diagonally
handful Thai basil