Ingredients Jump to Instructions ↓

  1. 1 tbsp sunflower or vegetable oil

  2. 1 onion, chopped

  3. 3cm piece of ginger, peeled and finely chopped

  4. 2 cloves of garlic, peeled and finely chopped or crushed

  5. 70g Bart Spices Blue Elephant red curry paste or other brand of choice

  6. 2 chicken breasts cut into bite-size pieces

  7. 1 medium pumpkin or butternut squash, peeled and cut into 2cm pieces

  8. 1 tbsp fish sauce

  9. 400g tin of coconut milk

  10. 200g pack Tenderstem broccoli

  11. 150g baby corn halved

  12. 1 bunch of spring onions, sliced

  13. Juice of 1 lime

  14. 1 bunch of coriander, chopped

  15. Thai rice to serve

Instructions Jump to Ingredients ↑

  1. This recipe is straight forward enough to memorise, and great for using up a selection of vegetables. Its a mild to medium flavoured curry so should be a favourite with all the family.

  2. Heat the oil in a wok or frying pan and then gently saut the onion, ginger and garlic for about 5 minutes until t has softened but not coloured. Stir in the curry paste and chicken, and cook for about 1 minute.

  3. Stir in the pumpkin or butternut squash, and then add the fish sauce, coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes.

  4. Add the Tenderstem, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender. Finish off by stirring in the lime juice and coriander before serving with Thai rice.

  5. Tip: If you are using another brand of curry paste, check the instructions for the recommended quantity to serve 4 people.

  6. Back to Recipes


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