Remarkably simple once you know how and so delicious I forgot to take photos of the final dish.


  • 1½ tbsp olive oil
  • 2-3 tbsp Thai green curry paste
  • 3 skinless chicken breast, cut into chunks
  • 3 tsp coarsely chopped garlic
  • 2 fresh lemongrass stalks
  • 3 tbsp shallots, finely sliced
  • 1 tbsp coriander, finely chopped (plus extra to garnish)
  • 2 tsp shredded lime zest and juice 1 lime
  • 1 tbsp fish sauce
  • 2 tsp of sugar
  • 400ml can coconut milk
  • 1 butternut squash, cut into 2.5cm chunks
  • Boiled sticky jasmine or Basmati rice, to serve


1. Place the oil in a large frying pan and heat together with the curry paste. Add the chicken and seal the meat over a high heat.

2. Add the garlic, lemon-grass (just chop the ends off and throw them in), shallots, coriander, lime zest and juice, fish sauce, sugar and salt.

3. Simmer for 5 minutes before adding the coconut milk and simmering for 20 minutes before adding the butter nut squash and simmering for another 20-25 minutes.

4. Serve with the rice, garnished with plenty of fresh coriander.