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Thai Red Curry With Chicken
Ingredients
- RED CURRY PASTE - CHOOSE ONE:
- 5 - 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)
- 1 quantity homemade Thai Red Curry Paste
- EXTRAS - ONLY FOR JAR CURRY PASTE (NOTE 2)
- 2 large garlic cloves , minced
- 2 tsp fresh ginger , finely grated
- 1 tbsp lemongrass paste or finely chopped fresh (Note 3)
- THAI RED CURRY
- 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)
- 150 g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup)
- 120 g / 4oz green beans , trimmed and cut into 5cm/2" pieces
- 12 Thai basil leaves (Note 6)
- GARNISHES (OPTIONAL):
- Fresh red chilli slices (small chilli - spicy, large = less spicy)
- Fresh coriander / cilantro leaves
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