February 17th, 2009


Last night's dinner

Red Thai Chicken Curry
Serves 4-6
1 chicken, boned and chunked
1 butternut squash, diced
1 can coconut milk
Stock to cover ingredients
2 large blobs of Thai Taste Red Curry paste, £2.04 in Sainsburys, enough paste for about 10 such dishes.

Put everything together in your stew pot, cover and place and in a medium oven for about an hour. Eat with rice.

Thanks to difficultdiners for the recipe.

It took almost an hour to prepare but I'd never cooked squash or boned a chicken before - I need a much sharper knife. On the other hand, it was really delicious so well worth it.