Thai Red Curry with Chicken

Thai Red Curry with Chicken

from recipetineats.com
Mains
25 min
530 kcal / serving

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5). 

Ingredients

  • 5 tbspthai red curry paste ((store bought, maesri best) (note 1))
  • 1quantity homemade thai red curry paste
  • 2 largegarlic cloves (, minced)
  • 2 tspfresh ginger (, finely grated )
  • 1 tbsplemongrass paste (or finely chopped fresh (note 3))
  • 3 tbspvegetable oil ((or canola or peanut))
  • 1 cupchicken broth/stock (, low sodium)
  • 400 ml14 oz coconut milk ((full fat!))
  • 6kaffir lime leaves ((note 4))
  • 1 tbspsugar ((white, brown or palm))
  • 2 tspfish sauce (, plus more to taste)
  • 350 g12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (note 5))
  • 150 g5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
  • 120 g4oz green beans (, trimmed and cut into 5cm/2" pieces)
  • 12thai basil leaves ((note 6))
  • fresh red chilli slices ((small chilli - spicy, large = less spicy))
  • fresh coriander / cilantro leaves
  • steamed jasmine rice

Directions

  1. 1

    Heat oil in a large heavy based skillet over medium high heat.

  2. 2

    Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)

  3. 3

    Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.

  4. 4

    Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.

  5. 5

    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.

  6. 6

    Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.

  7. 7

    Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.

  8. 8

    Remove from heat. Stir through a handful of Thai basil leaves.

  9. 9

    Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.