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This is one of the best recipes I picked up while travelling in Bali a few years ago and it’s such a hit I still cook it often. With shrimp paste, tamarind, palm sugar and ginger, it has that complex sweet/salty/sour flavour that South-East Asian carries off so well.
Peel and cut the butternut squash into cubes.
Place all the ingredients for the curry paste into a food processor and blitz until smooth.
Heat the oil in a wok over a medium heat. Add the curry paste, lemongrass, bay leaves and lime leaves.
Cook for a minute until coated in oil and fragrant, stirring constantly.
Add the chicken and cook for two to three minutes until lightly browned.
Add the tamarind paste and 100ml of water the butternut squash and cook for 15-20 minutes, until the chicken is cooked through and the liquid has reduced slightly.
Pour in the coconut milk slowly and stir through until it is fully incorporated.
Cook for a further five minutes, until slightly reduced. Season to taste.
Serve with boiled rice.
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