Thai Red Curry CHICKEN

Making this for tonights meal.  Will add pic when complete.  I always love a good curry.  Home made curry paste would be preferred.

Thai Red Curry CHICKEN

 

  1. 5/6 tbsp Maesri Thai Red Curry Paste (If not available, bottled is next best)
  2. 2 large garlic cloves minced
  3. 2 tsp fresh ginger finely grated
  4. 1 tbsp lemongrass paste
  5. 3 tbsp vegetable oil
  6. 1 cup chicken stock
  7. 400 ml full fat coconut milk
  8. 6 kaffir lime leaves
  9. 1 tbsp palm sugar
  10. 2 tsp fish sauce
  11. 350g  chicken thighs/breasts, cut into 0.75 ml slices
  12. 150g pumpkin/butternut squash, cut into 1.5cm cubes
  13. 120g green beans, cut into 5cm pieces
  14. 12 Thai basil leaves
  15. Fresh red chilli slices for garnish
  16. Fresh coriander/cilantro leaves for garnish

    1. Heat oil in a large skillet – medium high.
    2. Add curry paste and garlic, ginger and lemongrass paste and cook for about 2 minutes to dry
    3. Add chicken broth, stir to dissolve paste.
    4. Simmer rapidly for 3 minutes to reduce by half.
    5. Add coconut milk, lime leaves, sugar and fish sauce.
    6. Stir, then add chicken.
    7. Spread chicken out, bring to simmer, reduce to medium.
    8. Simmer for about 8- 10 minutes, until chicken is cooked and  sauce is almost at the desired thickness.
    9. This is when you  flavour to taste, Add more fish sauce – saltines/sugar – sweetness.
    10. Add pumpkin and beans.
    11. Sir and Cook for 3 minutes, until pumpkin – just cooked through, Sauce – thickened.
    12. Remove from heat.
    13. Add a handful of Thai basil leaves.
    14. Serve over jasmin rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

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