This Thai recipe is great for using up a selection of vegetables. It’s a mild to medium- flavoured curry so should be a favourite with all the family.
- 1 tbsp sunflower or vegetable oil
- 1 onion, chopped
- 3cm piece of ginger, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped or crushed
- 70g red curry paste
- 2 chicken breasts cut into bite-size pieces
- 1 medium pumpkin or butternut squash, peeled and cut into 2cm pieces
- 400g tin of coconut milk
- 200g pack broccoli
- 150g baby corn halved
- 1 bunch of spring onions, sliced
- Juice of 1 lime
- 1 bunch of coriander, chopped
- Thai rice to serve
- Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until it has softened but not coloured.
- Stir in the curry paste and chicken, and cook for about 1 minute.
- Stir in the pumpkin or butternut squash, and then add the coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes.
- Add the broccoli, 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.