Squash, Chicken and Cashew Nut Curry
Thai inspired chicken curry with roasted squash, coriander and roasted cashew nuts
This recipe works in the slow/pressure cooker too. The fish sauce is optional, so try swapping the chicken for a meat free alternative to make a yummy plant based version!
Cooking Method
- Pre heat the oven to 200c gas 6 180c fan oven. Add a little oil to the diced butternut squash and cook in the oven for 15- 20 mins or until soft and golden brown
- Heat up a large frying pan, add coconut oil and cook the diced chicken breast until its got colour on each side
- Add the diced onion and celery and soften in the pan
- Add the Puréety Thai Green Curry seasoning and coconut milk and bring to the simmer. Cook out for 15-20 mins until the chicken is cooked
- Add the fish sauce, chopped spinach and brown sugar. Mix well and take off the heat
- Mix in the chopped coriander and roasted butternut squash
- Garnish with toasted nuts
Ingredients
- 450g Chicken Breast , Diced - chunky
- 300g Butternut Squash , Diced - chunky
- 150g White Onion , Sliced
- 80g Celery , Diced - finely
- 1tspn Fish Sauce
- 2tspn Brown Sugar
- 2tbsp Coconut Oil
- 400g Coconut Milk
- 80g Baby Leaf Spinach , Sliced
- 20g Cashew Nuts , Toasted
- 20g Peanuts , Toasted
- 15g Coriander , Chopped
- 1each Lime , Quartered
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