Ready in 45 mins
2tbsp sunflower oil
500g free-range, boneless chicken thighs (or leftover cooked chicken), cut into large chunks
1 large onion, roughly chopped
2-3tbsp Thai red curry paste
2 red peppers, roughly chopped
1 medium butternut squash, peeled deseeded and cut into large chunks
400g tin reduced-fat coconut milk
200ml hot chicken stock
1 small (about 500g) cauliflower, broken into florets
4 sprigs of basil, leaves only, roughly torn
200g pack spinach
toasted coconut shavings
1. Heat the oil in a large pan or casserole. Add the chicken and onion and fry for 10 mins, stirring, until the chicken is golden brown. Stir in the curry paste and cook for a further min, then add the peppers and squash.
2. Add the coconut milk and stock, bring to the boil, cover loosely and simmer for 15 mins. Stir in the cauliflower and cook for a further 5-10 mins until tender. Stir through the basil and spinach until wilted. Remove from the heat, garnish with coconut shavings, and serve with coconut rice or steamed jasmine rice.
EAT COLOUR!! The benefits of eating colourful fruit and veg are endless. Reds contain powerful antioxidants, oranges contains beta-carotene which strengthens the immune system, green contains folate which keeps your heart healthy, and some whites can lower cholesterol and blood pressure.