Step 1

Slice the sweet red pepper

Step 2

Chop butternut squash into chunks

Step 3

Cut the chicken thighs in slices

Step 4

Heat oil into a large saucepan on med/high heat, then stir-fry red curry paste to build aroma

Step 5

Add 100ml of coconut milk  to loosen the mix, then blend in the fish sauce and palm sugar

Step 6

Stir-fry the chicken thigh until it is coated with the sauce. Then add the remaining 300ml of coconut milk and simmer for 10 minutes

Step 7

Add the butternut squash and cook for a further 10 minutes

Step 8

Add in the red peppers and cook for a further 5 minutes. If necessary, add water to thin the sauce if desired

Step 9

Garnish with thinly sliced red chilli or hot Thai basil and serve with freshly made Thai Jasmine rice