Chicken and Squash Curry (6)

A mouthwatering Vietnamese curry from Thomasina Miers.If you want to make it vegetarian you could replace the chicken with more pumpkin or halved brussels sprouts.

Chicken and Squash Curry (6)
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Chicken and Squash Curry (6)
Print Recipe
  1. First make the chilli paste: put all the ingredients except the oil in a food processor and pulse for 30 seconds. Add half the oil and a tablespoon of water, then blitz again for a minute.
  2. Warm the rest of the oil in a large wok or deep pan over a medium heat, and add the onion. Fry for five to seven minutes, until it begins to soften, then add the curry paste, turmeric and curry powder, and continue to cook for a further five minutes or so, until the onions are soft.
  3. Add the squash, stir to coat in the spices for a minute, then add the coconut cream and palm sugar. Fill the coconut tin with water about two-thirds full, and pour into the pan with a teaspoon of salt.
  4. Bring to simmering point and cook for five minutes, then add the chicken.
  5. Continue to simmer gently for 15 minutes, until the chicken is just tender, then stir through the pak choi and cook for a few minutes more, until the stalks are tender.
  6. Check the seasoning and serve scattered with the peanuts and coriander leaves, with a bowl of steamed rice on the side.
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