• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 120g brown rice Brown Rice, boiled
• 80g butternut squash Butternut Squash, roasted
• 80g bean sprouts Bean Sprouts
• 30g curry paste Curry Paste, Thai red
• 150g coconut milk Coconut Milk, light
• 20g juice of ½ lime Lime
• fresh coriander & sliced chilli

1. 1

   Prep everything first: wash and trim the butternut squash and beansprouts, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.

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