Thai Red Curry with Chicken

Prep 5 min · Cook 20 min · Serves 4 · Original recipe

🧾 Ingredients

Produce

• 2 large garlic cloves, minced
• 2 tsp finely grated fresh ginger
• 6 #kaffir-lime-leaves
• 150 g (5 oz) pumpkin or butternut squash, cut into 1.5 cm cubes
• 120 g (4 oz) green beans, cut into 5 cm pieces
• 12 #thai-basil leaves
• Sliced fresh red chilli, for serving (optional)
• Fresh coriander (cilantro) leaves, for serving (optional)

Proteins

• 350 g (12 oz) boneless, skinless #chicken thighs, sliced

Pantry & Dry Goods

• 5-6 tbsp store-bought #thai-red-curry-paste (Maesri recommended)
• 1 tbsp lemongrass paste, or finely chopped fresh lemongrass
• 3 tbsp vegetable, canola, or peanut oil
• 1 cup (250 ml) low-sodium chicken broth or stock
• 400 ml (14 oz) full-fat #coconut-milk
• 1 tbsp sugar (white, brown, or palm)
• 2 tsp #fish-sauce, plus more to taste
• Steamed jasmine rice, for serving

🔪 Instructions

1. Heat the oil in a large, heavy skillet over medium-high heat.
2. Add the curry paste, garlic, ginger, and lemongrass. Cook about 2 minutes, until the paste dries out a little.
3. Stir in the broth to dissolve the paste. Simmer hard about 3 minutes, until reduced by half.
4. Add the coconut milk, lime leaves, sugar, and fish sauce. Stir, then add the chicken and spread it out.
5. Bring to a simmer, then lower to medium and cook 8-10 minutes, until the chicken is cooked through and the sauce has reduced.
6. Taste and adjust with fish sauce for salt or sugar for sweetness.
7. Add the pumpkin and green beans and cook about 3 minutes, until the pumpkin is tender and the sauce has thickened.
8. Off the heat, stir in the Thai basil. Serve over rice, topped with chilli and coriander if you like.

📝 Notes

• Jar paste is concentrated: start with 5 tbsp if unsure about heat, or use the whole can for more. The garlic, ginger, and lemongrass are only for jar paste.
• 2 tsp finely minced fresh lemongrass can replace the lemongrass paste. Dried lime leaves work in the same amount but are less fragrant.
• Chicken breast or tenderloin works in place of thighs. Regular basil (a small handful) can replace Thai basil.
• The sauce is meant to look split as the oil separates.