Ingredients

8 chicken thighs, skinned, boned and cubed

400g butternut squash, cubed

3 tbsp red thai curry paste

1 tsp sesame oil

400ml coconut milk

1/4 tsp fish sauce

2 lemons, juice only

Fresh herbs to garnish

Method

Heat the curry paste and sesame oil gently in a large frying pan until it starts to sizzle.

Mix in the coconut milk and simmer for 2 minutes.

Add the squash and simmer until almost tender.

Now add the chicken and cook for 5-8 minutes.

Finish off by stirring in the fish sauce and lemon juice.

Garnish with fresh herbs.

Cooks Comments and Tips

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