Ingredients
3-4 tbsp Thai Red/Green/Yellow Curry Paste
400ml tin Coconut Milk
1 Butternut Squash
4 Chicken Breasts
4-5 Cherry Tomatoes
1 Lime
Spinach
Method
1. Heat the curry paste gently in a wok with a few drops of oil. As it begins to fry, add the coconut milk and bring to a simmer.
2. Peel & dice the squash into cubes. Add it to the wok and simmer for 10 minutes or until it is almost tender. Add the chicken and cook for 5 minutes. Then add the cherry tomatoes and cook for 2 minutes. Add the spinach at the last minute.
3. Season with lime juice and serve with rice.
Omg this looks sooo yummy xx
ReplyDeleteSo gonna try this :)
ReplyDeleteDrooooooling......
ReplyDelete:)