Butternut and chicken Thai red curry with noodles

Fresh coriander, coconut milk and Thai red curry paste make for an easy, fragrant curry. This is also a great way to use up leftover roast chicken.

Serves: 4 people


1, cut into 3cm cubes butternut
1 tbsp olive oil
1 peeled and cut into chunks onion
1 tbsp canola oil
2-3 tbsp Thai red curry paste
1 x 400ml can of coconut milk
1 cup chicken stock
200g thinly sliced mixed marrows, such as baby marrows and patty pans
half a shredded roast chicken
400g soaked rice noodles
to serve purple sprouts or bean sprouts
to serve coriander leaves
chopped chillies


Preheat the oven to 200°C. Toss the butternut cubes in the olive oil and season to taste. Arrange on a baking tray and roast for 20 minutes, while you make the curry. Gently fry the onion and canola oil in a large, deep pan over low heat for 5 minutes, until softened. Add the curry paste and fry for 30 seconds, then add the coconut milk and chicken stock.

Stir the curry to combine, turn up the heat slightly and bring it to a gentle simmer for 10 minutes. Once the curry has slightly reduced and thickened, add the marrows and simmer for a further 5 minutes. The butternut should be sweet and roasted now. Add it to the curry, along with the shredded chicken and the noodles and heat through gently for 5 more minutes.

Serve hot with purple sprouts, fresh coriander and chopped chilli.

Recipe courtesy City Press iMagazine.

Leave a comment

Promoted Restaurants