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Chicken Red Curry with Butternut Squash and Red Peppers

A tasty weekday meal full of warming heat and flavours!
4.25 from 4 votes
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Course: Main Course
Cuisine: Thai
Thai Curry Paste: Red
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 519kcal
Author: Jum

Ingredients

  • 35 g Mae Jum Thai Red Curry Paste
  • 400 ml Coconut Milk
  • 400 g Chicken Thigh
  • 150 g Butternut Squash
  • 150 g Red Pepper
  • 1 tbsp Coconut Oil
  • 1 tbsp Palm Sugar
  • 1 tbsp Fish Sauce
  • Thai Basil garnish
Metric - Imperial

Instructions

Preparation

  • Slice the sweet red pepper
  • Chop butternut squash into chunks
  • Cut the chicken thighs in slices

Cooking Method

  • Heat oil into a large saucepan on med/high heat, then stir-fry red curry paste to build aroma
  • Add 100ml of coconut milk  to loosen the mix, then blend in the fish sauce and palm sugar
  • Stir-fry the chicken thigh until it is coated with the sauce. Then add the remaining 300ml of coconut milk and simmer for 10 minutes
  • Add the butternut squash and cook for a further 10 minutes
  • Add in the red peppers and cook for a further 5 minutes. If necessary, add water to thin the sauce if desired
  • Garnish with thinly sliced red chilli or hot Thai basil and serve with freshly made Thai Jasmine rice

Video

Notes

Add Mae Jum Thai red curry paste to your basket!

 

Nutrition

Calories: 519kcal | Carbohydrates: 15g | Protein: 20g | Fat: 44g | Saturated Fat: 29g | Cholesterol: 98mg | Sodium: 454mg | Potassium: 692mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5238IU | Vitamin C: 59mg | Calcium: 45mg | Iron: 3mg