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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a really easy and tasty recipe, and a great way to use butternut instead of the usual butternut soup! Ingredients:
2 chicken cutlets, cut into bite sized pieces |
1 small butternut squash, cubed |
1 (14 ounce) can coconut milk |
1 cup chicken stock |
salt |
2/3 cup frozen peas |
4 tablespoons mild thai red curry paste (i use a packet of home gourmet) |
1 tablespoon olive oil |
1 tablespoon lime juice |
Directions:
1. Heat the olive oil.
2. Stir in curry and chicken. Cook for a few minutes.
3. Add butternut and chicken stock. Bring to boil.
4. Add coconut milk.
5. Cook for about 15 minutes – or until butternut is soft.
6. Add lime juice.
7. Add peas and cook for further 5 minutes.
8. Add salt to taste.
9. Serve over rice or even as a soup.
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