Butternut Squash and Chicken Thai curry

My Mother will think it’s hilarious that I’m sharing recipes on this blog because I am not a good cook. I’m MUCH better than I used to be, but I would hate anyone to think I am good at this. However sometimes a recipe comes along that even muppets like me can get right, and, because this one is pretty healthy, I thought I’d share it. This is one of our favourites!!

Butternut Squash is one of the best vegetables for controlling cholesterol and is a great source of Vitamin A which is a powerful antioxidant (no more wrinkles, ladies!!). Chicken  is a great lean protein and is low-fat, although it does have some cholesterol in it. The only downside of this recipe is the salt/sodium content, so watch your diet for the rest of the day in that respect.

Butternut Squash and Chicken Thai Curry

1 Butternut Squash, peeled (yawn) and de-seeded, cut into 1 inch chunks

2 chicken breasts

Extra Virgin Olive Oil

Thai curry paste (green works best). I use practically the whole little jar but it depends on taste.

1 tbsp fish sauce

1 can coconut milk (ideally fat-free)

100 mls water (just under half a cup)


1.  Heat the olive oil and cook the chicken till white.

2.  Add the BNS and sauté for three or four minutes.

3. Add the Thai paste and coat everything.

4. Add the fish sauce, the coconut milk, and the water.

Ready to simmer…

5. Cover (use silver foil if you have no lid), turn down the heat to medium and cook for 20 minutes or so until the BNS is tender.

6. Serve with brown rice.


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