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.

Comments                        add a comment

Be the first to add a comment...

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

To serve

brown Basmati rice
lime wedges

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Save money on shopping bills
Special offers on wine