Recipes
Thai Red Curry Chicken Recipe
Prep Time | 5 minutes |
Cook Time | 20 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 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 for garnish
- Fresh coriander / cilantro leaves for garnish
Ingredients
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Instructions
- 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.
Recipe Notes
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