J’s Butternut Thai Curry

This is a really easy and tasty recipe, and a great way to use butternut instead of the usual butternut soup!

• Ready In: 25 mins
• Serves: 4

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.