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.