Thai Red Curry with Chicken

Serves 4

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" / 1/3" thick slices
prepMince garlic cloves
prepFinely grate fresh ginger
prepFinely chop or prepare lemongrass paste
3 tbsp / 45 ml vegetable oil	Sauté paste with aromatics, 2 min	Simmer 8–10 min until chicken cooks	Stir in basil, serve over rice
5–6 tbsp Thai Red Curry Paste (store bought, Maesri preferred)
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, low sodium	Add broth, simmer 3 min
400 ml / 14 oz coconut milk, full fat	Add coconut milk, lime leaves, sugar, fish sauce, chicken
6 kaffir lime leaves
1 tbsp / 12 g sugar
2 tsp fish sauce, plus more to taste
350 g / 12 oz chicken thighs, boneless and skinless, sliced
150 g / 5 oz pumpkin or butternut squash, cubed
120 g / 4 oz green beans, trimmed and cut into 5 cm / 2" pieces	Add pumpkin and beans, cook 3 min
12 Thai basil leaves

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