Thai Butternut & Chicken Curry
Course: Dinner, Savoury
The flavours of this dish create a taste explosion with all the delicious goodness of Thai curry.
Chickpeas are a great source of fibre and protein and are rich in calcium. They are also anti-inflammatory and boost the immune system.
Butternut is also anti-inflammatory, rich in slow-digesting carbohydrates and Vitamin C. It is highly alkaline, lowers cholesterol and boosts immune function.
Ingredients
2 tablespoons olive oil
6 chicken fillets, chopped
2 red onions, diced
1 red sweet pepper, cut into strips 4 heaped tablespoons Thai red
curry paste
1kg butternut, peeled and chopped 1 x 410g can chickpeas, drained
and rinsed
1 x 400g can coconut milk
2 tablespoons chilli honey
Salt and freshly ground black pepper Handful of fresh coriander, for garnish
Directions
- In a large saucepan, heat some olive oil over a medium heat and
- 20–30 minutes until the chicken is tender and the butternut soft. Garnish with the fresh coriander.
- fry the chicken, onions, red pepper and curry paste until the chicken is lightly browned (10–15 minutes). Add the butternut, chickpeas, coconut milk and honey, and season to taste. Simmer for
Notes
- Recipe from The Table by Elmarie Berry