Thai yellow curry chicken and squash recipe | Sainsbury`s Magazine

Ingredients

• 1kg chicken legs
• ½ butternut squash, peeled, deseeded and sliced into wedges
• 1 x 400ml tin coconut milk
• juice of 1 lime
• 4 paratha (optional)
• 2 sticks lemongrass
• 2 echalion shallots
• 1 head of garlic
• 1 tbsp galangal paste
• 5cm piece root ginger, peeled
• 2 bird’s eye chillies (optional)
• 1 tbsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp fish sauce
• 3 tbsp vegetable oil
• 1 tsp granulated sugar
• ½ x 30g pack coriander, leaves torn
• ½ x 30g pack mint, leaves torn
• 50g roasted peanuts, roughly chopped
• 100g sugar snap peas, halved diagonally
• 1 bird’s eye chilli, sliced
• 1 tbsp olive oil