Thai Red Curry Recipe | olivemagazine

Name: Thai Red Curry Recipe | olivemagazine
Total time: 30 min
Ingredients: 3-4 tbsp Thai red curry paste; 400ml tin coconut milk; 400g butternut squash peeled and cubed; 6 chicken thighs cut into cubes; 250g cherry tomatoes; to season fish sauce; 2 limes 1 juiced and 1 cut into cheeks to serve; 2 large handfuls (available from Thai shops and sometimes in Sainsbury’s as a growing pot) Thai basil or coriander

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Whip up a delicious curry with this dish combining butternut squash, chicken thighs, cherry tomatoes and coconut milk. This Thai recipe couldn't be simpler

View full recipe on www.olivemagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

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Ingredients

3-4 tbsp Thai red curry paste
400ml tin coconut milk
400g butternut squash peeled and cubed
6 chicken thighs cut into cubes
250g cherry tomatoes
to season fish sauce
2 limes 1 juiced and 1 cut into cheeks to serve
2 large handfuls (available from Thai shops and sometimes in Sainsbury’s as a growing pot) Thai basil or coriander