Name: Turkey, Butternut Squash and Coconut Curry
Total time: 2 h
Yield: 4
Ingredients: 450g (1lb) butternut squash, peeled, deseeded and cut into 2cm (0.75in) cubes; 2tbsp sunflower oil; 1 onion, halved and sliced; 1tbsp Thai red curry paste; 400ml (14fl oz) tin coconut milk; 250ml (9fl oz) chicken stock; 2tbsp fish sauce; 1tsp sugar; 4 kaffir lime leaves; 100g (3.5oz) fine green beans, trimmed and halved; 350g (12oz) cooked turkey, cut into large strips; Juice of 1 lime; 2tbsp coriander chopped, plus some for garnish; 1 red chilli, deseeded and thinly sliced

VMG Recipes