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Thai butternut & chicken red curry

Thai butternut & chicken red curry Recipe

  • 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
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