400 g butternut squash , peeled and cubed
250 g cherry tomatoes
400 ml tin coconut milk
6 skinless chicken thighs , cut into cubes
3-4 tbsp Thai red curry paste
2 large handfuls Thai basil
2 limes , 1 juiced and 1 cut into cheeks to serve
Fish sauce to season
[Source: BBC Good Food]
How To Make:
1. Heat the curry paste in a skillet. Add coconut milk, let it boil.
2. Add squash, cook until soft.
3. Add the chicken and cherry tomatoes, and cook for 5 minutes.
4. Season with fish sauce and lime juice. Then springkle with the herbs.