Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until it has softened but not coloured. Stir in the curry paste and chicken, and cook for about 1 minute.
Stir in the butternut squash, and then add the fish sauce, coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes.
Add the Tenderstem® broccoli, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender. Finish off by stirring in the lime juice and coriander. Delicious served with Thai rice.
If you are using another brand of curry paste, check the instructions for the recommended quantity to serve 4 people
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.