2 shallots, sliced
1 stalk of lemon grass very finely sliced
2 tbsp olive oil
3 tsp Thai red curry paste
4 skinless chicken breasts cut into cubes
200g Butternut squash peeled & cubed
1 bunch of asparagus tips sliced into 3 length way
400ml coconut milk
1 tbsp soft brown sugar
Juice of a lime
Fresh Coriander chopped
Handful of either pistachio or cashew nuts
Heat the oil in a large pan. Add the shallots and lemon grass and gently fry add the curry paste continue to fry in the pan.
Add the coconut milk and bring to a simmer.
Add the squash and simmer for 8 minutes or until it is almost tender.
Add the chicken and cook for 10 minutes, stir in the sugar add the asparagus and cook for 3 minutes or until they are just tender.
Finish with the lime juice and sprinkle with the herbs and nuts.