The dinner edit 517

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.

2 servings · 9 ingredients · 4 steps

Download all 7 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Thai Red Curry with Chicken and Butternut Squash, plated and ready to serve. — The finished recipe. Thai Red Curry with Chicken and Butternut Squash

Ingredients 1 to 6 for thai red curry with chicken and butternut squash arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for thai red curry with chicken and butternut squash arranged separately on a dark worktop. — Ingredients 7 to 9. 2 tsp (10 g) Fish sauce. Of a lime Lime juice. A handful Fresh basil

Thai Red Curry with Chicken and Butternut Squash, preparation step 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. — Step 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.

Thai Red Curry with Chicken and Butternut Squash, preparation step 2: Add the chicken in chunks and turn it in the paste for three minutes. — Step 2. Add the chicken in chunks and turn it in the paste for three minutes.

Thai Red Curry with Chicken and Butternut Squash, preparation step 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. — Step 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.

The finished thai red curry with chicken and butternut squash. — Step 4. Stir in the spinach until it wilts, season with the fish sauce and lime, and finish with basil.

01 / 07

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓07 ↓