Thai Red Curry with Chicken and Butternut Squash

Make thai red curry with chicken and butternut squash, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
320 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
2 tbsp (30 g) Thai red curry paste
250 ml Reduced-fat coconut milk, tinned
200 ml Chicken stock (Made up from a cube or a pot.)
400 g Butternut squash (In 3 cm chunks. It stands in for rice here and is 40 kcal per 100 g against 130. Raw, peeled weight.)
100 g Spinach
2 tsp (10 g) Fish sauce
Of a lime Lime juice
A handful Fresh basil
Ingredient notes on the recipe page.

METHOD
1. Fry the paste in a dry pan for a minute, then add a few spoonfuls of coconut milk and stir until it splits and the oil turns red.
2. Add the chicken in chunks and turn it in the paste for three minutes.
3. Add the squash, the rest of the coconut milk and the stock. Simmer with the lid on for twenty minutes until the squash is soft at the point of a knife.
4. Stir in the spinach until it wilts, season with the fish sauce and lime, and finish with basil.

Contains fish, crustaceans and celery.
Most Thai pastes contain shrimp paste and fish sauce. Vegan pastes exist and carry neither.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/thai-red-curry-chicken-squash

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures