Thai Red Curry with Chicken

recipetineats.com

Pinotpuss

subheading: RED CURRY PASTE - CHOOSE ONE:

5 to 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)

1 quantity homemade Thai Red Curry Paste

subheading: EXTRAS - ONLY FOR JAR CURRY PASTE (NOTE 2):

2 large garlic cloves , minced

2 tsp fresh ginger , finely grated

1 tbsp lemongrass paste or finely chopped fresh (Note 3)

subheading: THAI RED CURRY:

3 tbsp vegetable oil (or canola or peanut)

1 cup (250 ml) chicken broth/stock , low sodium

400 ml / 14 oz coconut milk (full fat!)

6 kaffir lime leaves (Note 4)

1 tbsp sugar (white, brown or palm)

2 tsp fish sauce , plus more to taste

350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / ⅓″ thick slices (Note 5)

150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup)

120g / 4oz green beans , trimmed and cut into 5cm/2″ pieces

12 Thai basil leaves (Note 6)

subheading: GARNISHES (OPTIONAL) & SERVING:

Fresh red chilli slices (small chilli - spicy, large = less spicy)

Fresh coriander / cilantro leaves

Steamed jasmine rice

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