Thai Red Curry with Chicken and Squash

Name: Thai Red Curry with Chicken and Squash
Cuisine: Thai
Ingredients: 2 cups kabocha squash (bite-sized pieces); 1 ½ cup coconut milk; 4-6 Tbsp red curry paste (recipe below or store-bought (see note 1)); 1 lb chicken thigh (boneless, skinless, 1.5-inch cubes (see note 2 if using chicken breast)); 1 cup chicken stock; 2 Tbsp fish sauce (if using store-bought paste, you may need less); 2-3 Tbsp palm sugar (chopped); 1 cup Thai basil; A handful Julienned red pepper for some colour (optional); 0.4 oz mild (large) dried chilies (see note 3); 0.2 oz spicy (small) dried chilies (see note 3); 1 tsp coarse sea salt; 1/4 tsp white peppercorns; 1/4 cup chopped shallots; 3 Tbsp chopped garlic; 3 Tbsp chopped lemongrass; 1 Tbsp chopped galangal; 2 cilantro roots (or about 6 cilantro stems); 1 tsp chopped kaffir lime zest (see note 4); 1 tsp shrimp paste

Instructions

This classic recipe is a great one to start with if you've never made a Thai curry before. Easy, but totally delicious and fail-proof. You can use store bought curry paste and it'll be a simple, weeknight-friendly meal, or go all out and make your own curry paste! Gluten free.

Updated at: Sun, 28 Jul 2024 07:35:26 GMT