Thai butternut & chicken red curry

Ingredients

• 3-4 tbsp Thai red curry paste
• 400ml tin coconut milk
• 400g butternut squash , peeled and cubed
• 6 skinless chicken thighs , cut into cubes
• 250g cherry tomatoes
• fish sauce to season
• 2 limes , 1 juiced and 1 cut into cheeks to serve
• 2 large handfuls Thai basil (available from Thai shops and sometimes in Sainsbury's as a growing pot) , or coriander

1. Heat the curry paste gently in a wok until it starts to fry in its own oil, add a little extra oil if it starts to stick. Add the coconut milk and bring to a simmer. Add the squash and simmer for 10 minutes or until it is almost tender. Add the chicken and cook for 5 minutes, add the cherry tomatoes and cook for 2 minutes or until they just start to burst.
2. Season with fish sauce (this is the equivalent of salt, so add a few drops and taste, then add more if you need it) and the lime juice and sprinkle with the herbs.

Per serving

386 kcalories, protein 32.1g, carbohydrate 13.9g, fat 22.8 g, saturated fat 15.7g, fibre 2.2g, salt 1.26 g