Thai Red Curry Chicken
Thai Red Curry is truly delicious and simple to prepare. It consists of a red curry paste (a common ingredient for most Thai dishes), cooked in coconut milk along with aromatic spices and vegetables or meat of your choice.
3 tbsp vegetable oil
1 quantity homemade Thai Red Curry Paste
1 cup chicken broth , salt reduced
400 ml coconut milk
6 kaffir lime leaves
1 tbsp sugar
2 tsp fish sauce
350g chicken thighs
150g pumpkin or butternut squash
120g green beans
12 Thai basil leaves
Fresh red chilli slices
Fresh coriander / cilantro leaves
Heat oil in a large heavy based skillet over medium high heat.
Add curry paste and cook for about 2 minutes – at first, the curry paste will be sloppy with wetness but the liquid will cook out and you’ll end up with a dry-ish paste.
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
Remove from heat. Stir through a handful of Thai basil leaves.
Serve over rice, garnished with fresh red chilli slices and freshcoriander/cilantro leaves, if needed.
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