Thai yellow curry chicken and squash
Serves: 4
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Thai yellow curry chicken and squash
Scoop up spoonfuls of this golden-yellow curry sauce served with roasted chicken and squash. The crunchy sugar snap salad provides a welcome contrast of texture
Serves: 4
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
732Kcal
Fat
52gr
Saturates
22gr
Carbs
14gr
Sugars
8gr
Fibre
4gr
Protein
49gr
Salt
1gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 1kg chicken legs
- ½ butternut squash, peeled, deseeded and sliced into wedges
- 1 x 400ml tin coconut milk
- juice of 1 lime
- 4 paratha (optional)
For the curry paste
- 2 sticks lemongrass
- 2 echalion shallots
- 1 head of garlic
- 1 tbsp galangal paste
- 5cm piece root ginger, peeled
- 2 bird’s eye chillies (optional)
- 1 tbsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp fish sauce
- 3 tbsp vegetable oil
- 1 tsp granulated sugar
For the salad
- ½ x 30g pack coriander, leaves torn
- ½ x 30g pack mint, leaves torn
- 50g roasted peanuts, roughly chopped
- 100g sugar snap peas, halved diagonally
- 1 bird’s eye chilli, sliced
- juice of 1 lime
- 1 tbsp olive oil
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. For the curry paste, prepare your lemongrass by trimming the base and removing the dry outer layers. Crush the stalk with a rolling pin, then slice into large chunks. Add to a food processor along with the shallots, garlic, galangal, ginger, chillies (if using), spices, fish sauce, oil, sugar and a pinch of salt. Blend to a smooth paste.
- Place the chicken legs in a bowl with the squash wedges. Pour half of the paste over, along with an extra pinch of salt and pepper, and mix well to coat. Transfer to a baking tray and bake for 40 minutes, or until the chicken is crispy and cooked through and the squash is soft.
- Meanwhile, add the remaining curry paste to a saucepan with the coconut milk. Whisk together, then turn the heat to medium and let it cook for 15 minutes or until thickened. Finish with the lime juice and salt to taste, if needed.
- For the salad, mix together the herbs, peanuts, sugar snaps and chilli with the lime juice, olive oil and a pinch of salt in a bowl. Transfer the roasted chicken and squash to a platter and pour any roasting juices into the coconut sauce. Drizzle the sauce over the chicken and squash. Serve with the salad and the paratha, if using.
