Thai Red Curry with Chicken & Butternut Squash

I know it's lazy but when I get home from work I can never be bothered to make my own curry paste. In place of the real deal, I tend to use a good quality paste and spruce it up with some extras, you'll hardly notice the difference. To save the pennies, I only used two chicken breasts and bulked the recipe out with butternut squash. It's still super tasty, just cheaper and healthier! 

Serves 4
2 free range chicken breasts, cut into large chunks
Butternut squash, deseeded and cut into 2cm chunks
White onion, chopped
Red pepper, chopped
3 garlic cloves, grated
2cm piece of ginger, grated
Mixed pack of mange tout & mini sweetcorn
400ml can reduced fat coconut milk
100g jar red curry paste (ideally Bart's)
Juice of 1 lime
1 tbsp fish sauce
Rice to serve

1. Preheat the oven to 180 degrees. Put the butternut squash chunks into a roasting tin, drizzle with oil and pop in the oven for 45 minutes
2. Meanwhile, heat a large pan with a tablespoon of oil on a medium heat. Add the chopped onion and red pepper to the pan, gently fry for 10 minutes. Next add the mange tout, sweetcorn, garlic and ginger, allow to soften for a few minutes
3. Now add the Thai curry paste, reduced fat coconut milk, fish sauce, lime juice and chicken. Bring to a light simmer and cook for 20 minutes, allowing the chicken to poach in the sauce. Add the roasted butternut squash for the final 5 minutes, serve with jasmine rice