Thai Red Curry with Chicken

25 min

A creamy, fragrant Thai curry with chicken thighs, pumpkin and green beans in a rich coconut-based red curry sauce.

prepTrim green beans and cut into 5 cm / 2" pieces
prepCut pumpkin or butternut squash into 1.5 cm / 3/5" cubes (~1 heaped cup)
prepCut chicken thighs into 0.75 cm / 1/3" thick slices
3 tbsp / 45 ml vegetable oil (or canola or peanut)	Heat oil, sauté curry paste with garlic, ginger & lemongrass, 2 min	Add broth, stir & simmer rapidly 3 min until reduced by half	Add coconut milk, lime leaves, sugar, fish sauce & chicken, simmer 8–10 min	Add pumpkin & beans, cook 3 min until tender & sauce thickens	Remove from heat, stir in Thai basil
5–6 tbsp Thai Red Curry Paste (store bought, Maesri best)
2 large garlic cloves, minced
2 tsp fresh ginger, finely grated
1 tbsp lemongrass paste or finely chopped fresh
1 cup / 250 ml chicken broth/stock, low sodium
400 ml / 14 oz coconut milk (full fat)
6 kaffir lime leaves
1 tbsp / 12 g sugar (white, brown or palm)
2 tsp fish sauce, plus more to taste
350 g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 cm / 1/3" thick slices
150 g / 5 oz pumpkin or butternut squash, cut into 1.5 cm / 3/5" cubes
120 g / 4 oz green beans, trimmed and cut into 5 cm / 2" pieces
12 Thai basil leaves

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