Image shows thai chicken curry with butternut

Thai Chicken Curry with butternut

From the MOM and WOW 2020 Diary

This month features a lovely Thai Chicken Curry. For anyone who has ever visited Thailand, I am sure you will agree their food is amazingly tasty. You can always tone down the curry for the kids if necessary, by adding less or a “not so hot” curry.

3 tbsp olive oil
Salt and black pepper
4 chicken breast fillets, cut into cubes
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons Thai red curry paste
500g butternut, peeled, cut into 3cm squares
1 tablespoon fish sauce
400g can creamy butternut soup
200ml coconut cream
1/2 cup chicken stock
100g green beans halved
Steamed jasmine rice, to serve
Fresh coriander, to garnish

Serves 4

Heat oil in a large saucepan over medium-high heat. Season chicken with salt and pepper and add to the pot. Cook, stirring, for 5 minutes or until lightly browned. Transfer to a bowl. Cover to keep warm. Add onion and garlic. Cook for 3 to 4 minutes or until onion is softened. Add curry paste. Cook for 1 minute or until fragrant. 

Add butternut, beans, fish sauce, butternut soup, coconut milk and stock. Bring to the boil. Return chicken to saucepan. Reduce heat to low. Simmer for 30 minutes with the lid on until vegetables are just tender. Simmer for a further 10 minutes with the lid o to reduce and thicken the sauce if necessary.

Serve Thai Chicken Curry on rice and garnish with coriander.

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