THAI CHICKEN & VEGETABLE CURRY
Thai massaman curry with chicken, potato and squash.
Provided by mattreid
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Par-boil potatoes until tender, and place to one side
- Heat sunflower oil in wok and add shallots, cook until soft then add massaman curry paste and mix
- Add one tin of coconut milk and mix with the paste and shallots until uniform colour. Bring to a simmer and then add butternut squash. Cook for 10-15 min, stirring occasionally, until squash chunks are tender
- Add second tin of coconut milk, and mix until uniform colour. Bring back to a simmer and then add thai aubergine and chicken. Cook for about 5 mins until the chicken is just cooked through.
- Add potatoes, kaffir lime leaves, whole red chilis and fish sauce to taste. Cook for a further 5 mins and then take off the heat. Add thai basil and mix well. Serve with thai fragrant rice.
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