I love cooking. Deciding what dish I’m going to make, choosing the ingredients, preparing from scratch, it’s all part of what I enjoy about cooking. However, we are busy beyond belief and finding the time to start dinner from scratch, every day is simply an impossibility.

We have had so many takeaways lately, it’s embarrassing! Firstly it’s not healthy in the slightest and secondly, we’re spending so much more just for the convenience. So, this week I’ve been relying on recipes that need the least possible work and time, including using ready made sauces - which I normally avoid.

I was really impressed by the new Thai curry range from Loyd Grossman, there’s Red, Yellow and Green curry sauces, and they’re all gluten-free! We tried the yellow curry sauce …

Thai Yellow Curry with Chicken and Butternut Squash
Serves 2-3

1 Tbsp Vegetable oil
2-3 skinless chicken breasts, sliced 2cm thick
1 small Butternut squash, 2cm cubed
1 small pak choi, thinly sliced
1 jar Loyd Grossman Thai Yellow Curry Sauce

Heat the oil in a wok / pan and brown the chicken. When beginning to brown, add the butternut squash and fry together for 3-4 minutes.

Stir in the jar of sauce, add 50-100ml of water to the jar, give it a good shake and add the contents to the pan. stir and bring to the boil.

Reduce the heat and simmer for 5-10 minutes until the squash is just firm; throw in the sliced pak choi and simmer for a further few minutes until everything is tender.

Sprinkle with chopped fresh coriander and/or crushed roasted peanuts if you have some and serve with rice or noodles.
The curry is delicately spiced and fragrant with coconut, the water chestnuts in the sauce add a lovely crunch.

You could add other vegetables; potatoes, carrot and use different meats or leave it out altogether and have a vegetarian curry.

A friend of mine is going to try Loyd’s Thai red curry sauce, I’m looking forward to hearing what he thinks.

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