Ingredients

  • 3-4 tbsp (45ml-60ml) Thai red curry paste
  • 400ml NESTLÉ IDEAL EVAPORATED MILK
  • 80g desiccated coconut
  • 400g butternut
  • 6 skinless chicken thighs
  • 200g cherry tomatoes
  • 1 lime
  • 2 large handfuls of coriander
  • Lime wedges

Method

  • Heat 3-4 tbsp (45ml-60ml) Thai red curry paste gently in a wok until it starts to fry in its own oil. Add a little oil if it starts to stick.
  • Add 400ml NESTLÉ IDEAL EVAPORATED MILK together with 80g desiccated coconut and bring to a simmer.
  • Add 400g butternut, peeled and cubed, and simmer for 10 minutes, or until tender.
  • Add 6 skinless chicken thighs, cut into cubes, and cook for 5 minutes.
  • Add 200g cherry tomatoes and cook for 2 minutes or until they just start to burst.
  • Season with fish sauce (start with a few drops, then add more to taste) and the juice of 1 lime.
  • Sprinkle with 2 large handfuls of coriander.
  • Serve with lime wedges to squeeze over.

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