Photo: Swathi Handique
Thai butternut & chicken red curry
8 ingredients
serves 4
openrecipes
Try this simple, flavoursome curry for a seasonal supper
Estimated Nutrition (whole recipe, rough)
578
Calories
38g
Protein
31g
Fat
42g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-4 tbsp Thai red curry paste
- 400ml tin coconut milk
- 400g butternut squash , peeled and cubed
- 6 skinless chicken thighs , cut into cubes
- 250g cherry tomatoes
- fish sauce to season
- 2 limes , 1 juiced and 1 cut into cheeks to serve
- 2 large handfuls Thai basil (available from Thai shops and sometimes in Sainsbury's as a growing pot) , or coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes