Bookmark LunchOne potSoupsVegetarian Instant Pot Thai butternut squash soup by Michael Catling 26 March 2026 Ready in 30 minutes, this cuddlesome bowl of soup blends sweet butternut squash with Thai spices for a super convenient, autumnal lunch. On those dreary days in the middle of autumn, a steaming hot bowl of soup is my default meal of choice whenever I’m in need of a pick-me up at lunchtime. This Thai inspired concoction came about from having a glut of butternut squash leftover from Halloween and wanting to experiment with the soup function on my Instant Pot. Everything is bundled together in one pot and left to cook for 30 minutes while the house fills with all those lovely aromas. For an that authentic Thai flavour, you need it to be sweet, sour and spicy which is why the lime juice, fish sauce and Thai red curry paste are so essential. It’s a little on the spicy side, but I guarantee it will keep you coming back for more! Everything You Need To Know To Make My Instant Pot Thai Butternut Squash Soup Chef Catling’s recipe notes Recipe: Instant Pot Thai butternut squash soup How do you prepare a butternut squash Frequently asked questions Tips & Notes To Know Make it your own: Any Thai curry paste will work so use whatever is lying about in your store-cupboard. If you want to increase your protein intake, throw some cooked prawns or leftover chicken in at the end before spooning into bowls. Add the coconut milk at the end: Cooking any form of milk under high pressure can cause it to split and ruin the look and texture of the soup. Blend carefully: To avoid an explosion of hot soup, wait 5 minutes before blending the butternut squash. A hand blender works best for ease (and less mess). Adjust the thickness: If the consistency of the soup is too thin, simmer on the sauté mode of the Instant Pot to reduce. Instant Pot Thai butternut squash soup Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 white onion, finely chopped2 garlic cloves, crushed2 tbsp Thai red curry paste700g butternut squash, peeled, seeds removed and cut into small chunks2 kaffir lime leaves400ml vegetable stock1 tsp palm sugar1/2 x 400g can lighter coconut milk1 tbsp Thai fish sauce1 lime, juice only To serve30g cashew nuts25g pumpkin or butternut squash seeds 1 red chilli, finely sliced, for garnish Instructions Step 1Heat an Instant Pot using the sauté function (normal mode). Add the oil and sauté the onion for 5 minutes, stirring regularly, or until soft and translucent. Add the garlic and Thai curry paste and stir-fry for 1 minute more. Step 2Cancel the sauté function and add the butternut squash to the pot. Stir in the kaffir lime leaves, vegetable stock and palm sugar and close the lid. Seal the pressure valve, press the soup function and cook on high pressure for 30 minutes. Step 3Meanwhile, spread the cashew nuts and pumpkin seeds out on a lined baking tray and season with salt and pepper. Roast in a preheated oven at 200C for 10-15 minutes, stirring occasionally to prevent any scorching. Keep warm and set aside. Step 4Once the time is up, release the pressure and remove the kaffir lime leaves. Stir in the coconut milk and blitz with a hand blender until smooth, adding extra stock to loosen if necessary. Step 5Add the fish sauce and lime juice to taste, then divide between bowls. Top with the toasted pumpkin seeds, cashew nuts and sliced red chilli, if desired. Serve with warm sourdough rolls on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds. These can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into wedges or smaller cubes before adding to the Instant Pot Frequently Asked Questions What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Whereas, coconut cream and coconut milk are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 25g block of creamed coconut (I use Blue Dragon) in 75ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesChickenCurryDinnerSlow cooker Slow cooked peanut butter chicken curry by Michael Catling 22 June 2025 Swap the takeaway menu for the slow cooker with this satay-inspired chicken curry. Weeknight dinners don’t get much easier than this. I’m obsessed – and I mean, seriously obsessed – with peanut butter. Add it to a curry and I’m literally in heaven. This satay-inspired recipe is a classic case of a ‘throw it all in the slow cooker and see what happens’ experiment, which turned out to be an almighty success. I’ve made a couple of alterations since then and because chicken breasts can easily dry out in a slow cooker, I’ve started using chicken thighs which are far more flavoursome and cheaper anyway. And, if you use an own brand peanut butter, this recipe will cost less than £1.50 per portion. Even more reason to add it to your weekly meal plan. How To Make My Slow Cooker Peanut Butter Chicken Curry Chef Catling’s recipe notes Recipe: Slow cooker peanut butter chicken curry Frequently asked questions Tips & Notes To Know Don’t lift the lid: Every time you take a sneak peek, you lose 15 minutes of heat. Trust the process. Cook once, eat twice: Double the recipe and freeze the leftovers for another time. Just thaw the peanut butter chicken curry in the fridge and reheat in the microwave until piping hot. Slow cooked peanut butter chicken curry Serves: 4 Prep time: 10 mins Cook time: 4 hours 4 hours Pin Print Ingredients 1 white onion, finely chopped4 garlic cloves, crushed1 inch piece of fresh root ginger, peeled and finely chopped1 large red chilli, finely chopped600g skinless chicken thighs100g peanut butter (no added sugar)1 x 400g tin peeled plum tomatoes1 tbsp tandoori curry powder1 star anise2 tsp Thai fish sauce2 tsp reduced salt soy sauce1 tsp Chiu chow chilli oil1 lime, 1/2 juiced, 1/2 cut into wedges1 tbsp cornflour2 tbsp Greek yoghurtLarge handful of fresh coriander leaves, finely chopped Instructions Step 1Place the onion, garlic, ginger and red chilli in a small blender and add a splash of water to get it moving. Blitz to a paste and decant into your slower cooker or Instant Pot with the chicken thighs, peanut butter, peeled plum tomatoes, curry powder, star anise, Thai fish sauce, soy sauce, Chiu chow chilli oil and lime juice. Step 2Mix the cornflour with a splash of cold water in a small ramekin and add to the curry. Mix well and season generously. Place the lid on top and cook on low for 4 hours. Step 3Once cooked, stir in the Greek yoghurt, coriander leaves and garam masala. Season to taste and garnish with the chopped peanuts on top. Serve with rice and lime wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. What’s The Difference Between Plum and Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What is Chiu Chow Chilli Oil? This Chinese condiment should probably come with a disclaimer. It is a seriously HOT chilli oil, made using dried and salted chilli peppers, soybeans, soy sauce, garlic and sugar. A drizzle of this will jazz up any dish and add a fiery kick some people crave. Use sparingly. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerVeganVegetarian Vegetable satay curry by Michael Catling 26 March 2026 Packed with all of your 5-a-day, this Thai vegetable curry is loaded with butternut squash, peppers and greens, and coated in a creamy satay sauce. Peanut butter on a wholemeal bagel is one of my desert island dishes, but if that island came with a frying pan, I’d probably follow it up with a satay curry. This recipe is not overly hot, so it’s a child friendly and not too dissimilar from a korma despite the addition of Thai red curry paste. I’ve made it meat free by championing butternut squash and edamame beans, but you could poach a chicken breast in the satay sauce and shred the meat before serving. Everything You Need To Know To Make My Vegetable Satay Curry Chef Catling’s recipe notes Serving suggestions Recipe: Vegetable satay curry How do you prepare a butternut squash? Frequently asked questions Tips & Notes To Know Cut the butternut squash into equal-sized pieces: This ensures everything cooks evenly so you’re not left with under- and overcooked chunks. Build the base properly: Fry the shallots, garlic, chilli and curry paste in a little oil first to release their aromas and add depth of flavour. Time the vegetables: You want the butternut squash and courgettes just cooked but still holding their shape. Overcooking risks dulling the colour of the curry and making it mushy. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side order of garlic and coriander naan breads and onion bhajis. Vegetable satay curry Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 2 tbsp vegetable oil1 butternut squash, cut into chunks1 banana shallot, peeled and finely diced2 large garlic cloves, crushed1 red chilli, finely chopped3 heaped tbsp Thai red curry paste4 tbsp smooth peanut butter1 x 400ml can coconut milk400ml vegetable stock1 tbsp Thai fish sauce2 dried kaffir lime leaves1 courgette, cut into rings1 red pepper, deseeded and cut into chunks100g edamame beans1 lime, juice only To garnish1 tbsp unsalted peanuts, toasted and roughly chopped Instructions Step 1Coat the butternut squash chunks in half the vegetable oil and season well. Spread out on a baking tray and roast in a preheated oven at 190C for 35-40 minutes, tossing halfway, until caramelised and tender. Step 2Heat a frying pan over a medium heat and add the remaining vegetable oil (alternatively use a tablespoon of the fat collected at the top of the coconut milk tin). Toss in the shallot and cook for 5 minutes until soft and translucent but not coloured. Step 3Add the garlic and red chilli and stir-fry for 1 minute before adding the Thai curry paste. Add a splash of water to stop it from catching and continue to cook for 2 minutes, stirring occasionally, until nicely fragrant and thick. Step 4Stir in the peanut butter, coconut milk, vegetable stock, Thai fish sauce and kaffir lime leaves and bring to the boil. Turn the heat down to a simmer and leave to blip away for 10 minutes or until the sauce has started to reduce and thicken. Step 5Stir the courgette, red pepper and edamame beans into the satay sauce and cook gently for 5 minutes or until the vegetables are just cooked. Step 6Add the roasted butternut squash to the pan, mix well and season to taste with salt, pepper and lime juice. Remove from the heat. Step 7Divide the vegetable satay curry between plates and garnish with roasted peanuts. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into chunks to reduce the cooking time. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 100g block of creamed coconut (I use Blue Dragon) in 300ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesChickenDinnerParty FoodStarters Thai satay chicken kebabs by Michael Catling 24 June 2025 Prepare to fall hard for these spicy chicken skewers, which are grilled to perfection before being dipped in a zingy satay sauce. Peanut butter lovers will be in their element. I’m a full-blown peanut butter obsessive. I would eat it every day for breakfast, lunch and dinner if my fiancée wasn’t so judgemental. Satay chicken has always been one of my go-to dishes to order at my local Thai restaurant, which is why I spent so long perfecting this mouth-watering recipe. I’ve added my own healthy twist by using natural yoghurt in place of coconut milk in the satay sauce, which is used as a marinade, glaze and dip for a triple hit of peanut butter. I made a big batch for my last dinner party and they were all gone within 30 minutes. How To Make Thai Satay Chicken Kebabs Chef Catling’s recipe notes Serving suggestions Recipe: Thai satay chicken kebabs Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat. Leave to soak in water for 30 minutes before threading with the chicken. Make ahead: Both the marinade and satay sauce can be prepped in advance and stored in the fridge for a few days. Serving Suggestions With coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. Wrapped up in a roti or garlic and coriander naan – posh kebab style. As a starter with a lightly pickled cucumber salad or Asian-style slaw on the side. Thai satay chicken kebabs Serves: 2 Prep time: 5 mins, plus 2 hours resting time Cook time: 10 mins 10 mins Pin Print Ingredients 1 tbsp runny honey50g chunky peanut butter2 tsp light soy sauce (reduced salt)1/2 tbsp Thai red curry paste1/2 tbsp lime juice, plus extra for the salad2 garlic cloves, crushed1 tsp Thai fish sauce25g natural yoghurt (0% fat)2 skinless chicken breasts, cut into large chunksVegetable oil, for brushing To serve1 tsp white sesame seedsSmall handful of fresh coriander leaves, finely chopped1/2 red chilli, finely sliced Instructions Step 1Place the peanut butter in a bowl and stir in the honey, light soy sauce, Thai red curry paste, lime juice, crushed garlic cloves and Thai fish sauce. Step 2Transfer half the satay sauce into a small saucepan and set aside. Pour the remaining satay sauce into a bowl and mix with the natural yoghurt. Add the chicken pieces and coat well. Refrigerate for 2 hours, then thread the chicken pieces onto four skewers. Step 3Heat a grill pan over a medium heat and brush liberally with vegetable oil. Paint the satay chicken kebabs with the leftover marinade and cook for 6-8 minutes, turning and basting occasionally, until the chicken is nicely charred and cooked through. Step 4Gently reheat the satay sauce in the saucepan and let down with two tablespoons of hot water. Keep stirring until the sauce thickens, then spoon into a serving dish. Step 5Divide the satay chicken kebabs between plates and sprinkle over the sesame seeds, coriander and a few red chilli slices, if desired. Serve with the satay sauce on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. If there are traces of blood, return to the pan for a few minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast or thigh. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help. Chicken or turkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. 0 comment 0 FacebookTwitterPinterestEmail
