cooking food from home and experimenting with new cuisines
Wednesday, October 24, 2012
Thai Red Curry Chicken with Butternut Squash
This is the curry I made with the homemade paste I whipped up on Saturday. I got the idea of adding butternut squash from a Nigella recipe posted online. It complemented the red curry beautifully- adding a sweet taste to the heat and sourness of the curry.
3 tbs homemade red curry paste
200 g chicken cubed
2 potatoes cubed
6 sugar snap peas
1 carrot chopped
1/4 piece of butternut squash chopped
1/2 can of coconut milk
1.5 tbs fish sauce
juice of half lime
pinch of salt
1. Heat oil and fry curry paste until fragrant.
2. Add chicken and stir up.
3. Add half cup of water, potatoes, carrots and butternut squash. Simmer for 20 mins.
4. Add the condiments. Simmer for another 5 mins before adding the coconut milk.
5. Serve with rice.