Chicken and butternut squash coconut curry
A gently spiced coconut curry with soft squash, fresh ginger and lime, no paste from a jar.
- Time50 min
- LevelEasy
- Costabout £1.98 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion for 6 minutes until soft. Add the garlic, ginger, chilli and spices and stir for 1 minute.
7 min - 2
Add the chicken and stir for 4 minutes to seal.
4 min - 3
Pour in the coconut milk and 150 ml water. Add the squash. Simmer gently for 20 minutes until the squash is tender.
20 min - 4
Cook the rice in boiling water for 10 minutes, then drain.
10 min - 5
Add the green beans to the curry for the last 5 minutes. Stir in the lime zest and juice.
- 6
Serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.