Are you a member? Register / Log in

This zingy and fresh recipe is the perfect meal for your family to explore new flavours.


  • 2tbsp sunflower oil
  • 2 onions, peeled and sliced
  • 15g fresh root ginger, peeled and crushed
  • 1 garlic clove, crushed
  • 2tbsp Thai red curry paste
  • 1.5tbsp plain flour
  • 400ml coconut milk
  • 300ml chicken stock or water
  • 2-3tsp fish sauce
  • 2tsp brown sugar
  • Zest and juice of half a lime
  • Half lemongrass stalk, bashed
  • 110g butternut squash, peeled, deseeded and diced
  • 2 chicken breasts, cut into chunks
  • 2 spring onions, sliced
  • Coriander leaves, to garnish


  1. Heat 1 tablespoon of the oil in a saucepan. Add the onion, ginger and garlic and sauté over a low heat for 8–10 minutes, until softened. Add the curry paste and flour and cook for 1 minute. Blend in the coconut milk, stock or water, fish sauce, sugar and lime zest and juice.
  2. Bring to the boil and simmer for 5 minutes.
  3. Add the lemongrass and butternut squash, then cover and simmer for another 5 minutes.
  4. Heat the remaining oil in a frying pan and brown the chicken, then add to the sauce and simmer for 5–6 minutes, until cooked through. Remove the lemongrass.
  5. Add the spring onions and garnish with coriander leaves.
  6. Serve with jasmine rice.

Unlock a world of exclusive recipes, insider news and special offers by joining the AKClub for free at


We're making changes to Tesco Baby Club

Find out more