...this Cooking Thing!!

It seems that I may have made a poor career choice some years ago. Once I had given up nicotine my taste buds went ape!! My waist line has become a testament to that. The result of course is that I am getting a bigger and bigger kick out of banging together really nice tasty good food.
Anyway here goes with another recipe...
As usually the inspiration for this beast of a curry was the Butternut Squash which I'd bought on a whim and had sat in the fruit and vegetable bowl for a few day.

Nick's Thai Style Red Curry
Ingredients:
Fats:
3 tablespoons Vegetable Oil
1 tablespoon Ghee
Meat:
3 or 4 Chicken Breasts - Skinned
Corn flour
Salt
Black Pepper (Fresh ground)
Sauce:
3 large Onions pealed and cut to 2cm pieces
3 cloves of Garlic
A thumb sized piece of fresh ginger root, peeled and slice thinly across the grain
1 Butternut Squash, peeled deseeded and sliced to 3 or 4mm and cut into 15mm pieces
2 tablespoons Thai Red Curry Paste
3 salsa strength Chillies
3 large Peppers - deseeded and cut to 2cm pieces
1 cup Garden Peas (fresh and shelled or frozen)
10 -12 Cherry Tomatoes
15oz (tin) Coconut Milk
8oz Baby Spinach Leaves
Coriander Leaf
Method:
Cut the Chicken Breasts into 2cm cubes and toss in corn flour seasoned with salt and pepper to coat thoroughly.
Preheat a Wok and add the fats. Immediately add the chicken and toss to cover and seal with the hot oil. Allow time for the coating to brown slightly while turning frequently. When done remove from the oil with a slotted spoon and set aside.
Bring the oil back to temperature and add in turn the Onions, Garlic, Ginger and Butternut Squash turning constantly to prevent burning.
Once the squash has begun to soften add the Thai Red Curry Paste, Chillies and Peppers. Stir well to distribute the paste evenly through the vegetables.
Once the Peppers have softened add the Peas, Cherry Tomatoes and Coconut Milk. Bring back to the boil and turn down to a simmer.
When nearly time to serve add the Baby Spinach Leaves. Stir to combine the leaves with the sauce. The spinach will wilt away to nothing very quickly so don't over stir them.
Finally add the Coriander leaf and server at once over Rice or Noodles cooked to your own taste.

If you have any thoughts please don't hesitate to contact me via the Comments link below.