This gorgeous light, delicate curry is sweet, tangy and slightly spicy. Serve it with your choice of rice or noodles. A lovely alternative for a midweek meal. I made this with a mix of basmati and wild rice for friends over the weekend and everyone loved it! :)
Ingrediends
1 tbsp olive oil
1 onion, chopped
5 tsp Thai red curry paste
1 medium butternut squash, peeled, deseeded and cut into bite-sized chunks
4 chicken breasts, cut into bits-sized pieces (strips or cubes - you choose)
3/4 x 400ml can reduced-fat/light coconut milk
200ml vegetable stock
100-150g fresh green beans (I used 100g, but I think the more the better :))
1 medium fresh pineapple, chunked (for a great tutorial on how to prepare a fresh pineapple check out this video)
optionally, a handful of chopped coriander for garnish (I haven't used any as I'm just not a fan)
Method
Heat the oil in a wok or a large pan. Fry the onion for 5 mins or until softened. Stir in the red curry paste and fry for about a minute.
Add the chicken, squash, coconut milk and stock. After 10 mins cooking, add and mix in the green beans.
Simmer for 15-20 mins until the squash is tender and the chicken is cooked through.
At the end of cooking, add the pineapple (and coriander) and cook for just 3-5 mins until the pineapple is warm.
Serve with rice or noodles in a bowl (or a plate if you prefer), sprinkle some coriander if you like and enjoy :)
Recipe inspired by BBC Good Food Magazine, November 2005
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