Thai Red Curry with Chicken
25 min4
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 | |||||
| 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 | |||||
| 250 ml chicken broth/stock, low sodium | |||||
| 400 ml coconut milk (full fat) | |||||
| 6 kaffir lime leaves | |||||
| 12 g sugar (white, brown or palm) | |||||
| 2 tsp fish sauce, plus more to taste | |||||
| 350 g chicken thighs (boneless and skinless), cut into 0.75 cm thick slices | |||||
| 150 g pumpkin or butternut squash, cut into 1.5 cm cubes | |||||
| 120 g green beans, trimmed and cut into 5 cm pieces | |||||
| 12 Thai basil leaves | |||||
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