Ingredients
The following ingredients have 4 Servings
- 5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
- 1 quantity homemade Thai Red Curry Paste
- 2 large garlic cloves (, minced)
- 2 tsp fresh ginger (, finely grated )
- 1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
- 3 tbsp vegetable oil ((or canola or peanut))
- 1 cup (250 ml) chicken broth/stock (, low sodium)
- 400 ml / 14 oz coconut milk ((full fat!))
- 6 kaffir lime leaves ((Note 4))
- 1 tbsp sugar ((white, brown or palm))
- 2 tsp fish sauce (, plus more to taste)
- 350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
- 150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
- 120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
- 12 Thai basil leaves ((Note 6))
- Fresh red chilli slices ((small chilli - spicy, large = less spicy))
- Fresh coriander / cilantro leaves
- Steamed jasmine rice
Instruction
- Heat oil in a large heavy based skillet over medium high heat.
- Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
- Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
- Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
- Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
- Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
- Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
- Remove from heat. Stir through a handful of Thai basil leaves.
- Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.
