19 January 2013

CHICKEN + BUTTERNUT SQUASH CURRY.




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.
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