Comfort food is definitely what we need right now, so this Thai inspired butternut squash red curry is just that: creamy, spicy, rich, and comforting! It’s a dish that can be eaten no matter the season. And to lighten it up now that summer is here; we recommend our Comforting Chicken Bone Broth to give it a lightweight, soup-infused texture. We love it – and so will you.

Enjoy x

What you need: 

  • 1 tablespoon coconut oil
  • 1 large shallot, chopped (or 2 small)
  • 500g diced butternut squash
  • 1 tablespoon grated ginger
  • 2-3 tablespoons red curry paste
  • ½ tablespoon yellow curry powder
  • 1 can coconut milk
  • 250g cherry tomatoes
  • 4 chicken breasts
  • 1 pack of Sadie’s Kitchen Comforting Chicken Bone Broth
  • 2 teaspoons sugar
  • small bunch coriander, leaves chopped
  • Basmati rice or cooked noodles with crushed cashews/ peanuts, cilantro, lime wedges for serving

How to Prepare:

  1. Heat the oil over medium-high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden.
  2. Add the butternut squash and grated ginger, stir to coat with the oil.
  3. Dice the chicken breasts and cook until golden brown (you can do this separately and add in when the sauce is simmering).
  4. Add the tomatoes, red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes.
  5. Add the broth, coconut milk, and sugar. Let the sauce come to a simmer before covering.
  6. Lower the heat and allow the squash to cook, about 12-18 minutes.
  7. Serve with basmati rice with crushed nuts, cilantro, and lime wedges for topping
  8. Sprinkle coriander before serving