Cheeky Chili

Hi guys and gals

Just wanted to share this fabulous Thai Red Curry recipe with you which we tried this weekend and will definately be on my list to try again.  Don’t be afraid to change any of the veg if there is something you don’t like and you can always change the butternut squash to new potatoes if you prefer.  Enjoy!!!

Thai Red Curry

1 tbsp vegtable or sunflower oil

3-4 tbsp red curry paste

400ml coconut milk

1 can of bamboo shoots, rinsed and drained

300g butternut squash , cubed

1 red pepper sliced

150g green beans

12 button mushrooms , halved

250g cherry tomatoes

4 boneless and skinless chicken thighs cut into cubes or 4 chicken breasts

2 tbsp fish sauce

To Garnish

handful coriander

1 red chili sliced

Method

Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant. Add the coconut milk and fish sauce, stir well and bring to a simmer.

Add the butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to. Simmer for 5 minutes.

For the veggies, transfer half the curry to another pan. For the non-veggies, add the chicken to the remaining half. Simmer for 3-5 minutes until the chicken.

Serve both curries with the coriander and chili sprinkled over and steamed jasmine rice.