This recipe is a total winner in my books. It’s full of fantastic colour and flavour. You can adapt it quite easily by replacing the turkey with ham or fish or prawns.
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1 tbsp rapeseed oil
1kg of butternut squash (about 1 squash) peeled, deseeded and chopped into 1 inch cubes
200g of leftover turkey
1 large onion, roughly diced
3 cloves of garlic, finely chopped
3 tbspĀ of Thai green curry paste
400ml of coconut milk
250ml of chicken stock
300g of basmati rice