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Thai Yellow Curry Recipe

1 onion, diced

Butternut squash 350g diced

Chickpeas 400g tin

Black pepper

1tbsp minced garlic (or garlic powder 1.5tsp)

300ml chicken stock

400ml coconut milk

90g Thai Yellow Curry paste (Bart brand)

2 cubes of frozen spinach.

Brown onion in a large pot with a little oil.

Add butternut squash

Add drained chickpeas with a grinding of black pepper & a tbsp of minced garlic, fry off for 3 mins, then add chicken

stock, coconut milk, curry paste & spinach.

Bring to a simmer & cover and cook low for 30 mins

until veg is soft all the way through.

Today I added chicken & left out the onion, but usually I make this entirely veggie. #thaiyellowcurry #thaifood #curryrecipe #Recipe #fallfood

2025/10/26 Edited to

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