Chop a couple of chicken breasts into cubes and saute in a frying pan until brown and cooked through. Meanwhile peel and chop the butternut squash (BNS) into cubes and put to one sice. Once the chicken is cooked, remove from the pan, cover and keep warm. Fry the BNS until soft then return the chicken to the pan. Add a tin of bamboo shoots and a large tablespoon of red thai curry paste (I haven't been brave enough to attempt to make my own paste from scratch as yet so I use Thai Taste's Gang Ped Red Curry Paste which you can get in most supermarkets). Mix well then add a tin of coconut milk. Stir and simmer until the sauce thickens.
It's delicious just as it is, or with some jasmine rice if you prefer to bulk it out a bit.
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