Thai Red Curry with Chicken and Butternut Squash
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
The squash is the carbohydrate. Two hundred grams a serving is 80 kcal, and it soaks up the sauce the way rice would.
No gluten and no dairy. Swapping the reduced-fat coconut milk for a full-fat tin adds about 120 kcal a serving.

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