Thai Red Curry | Kaeng Phet Gai | With Chicken + Kabocha Squash — The Spice Odyssey

By The Spice Odyssey — thespiceodyssey.net

Thai Red Curry | Kaeng Phet Gai | With Chicken + Kabocha Squash — The Spice Odyssey

Name: Thai Red Curry | Kaeng Phet Gai | With Chicken + Kabocha Squash — The Spice Odyssey
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Thai
Ingredients: Coconut Cream - 1/2 cup; Red Curry Paste - 4 oz; Boneless Chicken - 1 lbs, thighs or breasts, thinly sliced; Makrut Lime Leaves - 4-5, destemmed and crushed to release aroma; Coconut Milk - 1 cup; Chicken Stock - 1 cup; Kabocha Squash - 1/2 (about 1-2 cups), diced into bite size pieces; Fish Sauce - 1-2 tsp, or to taste; Palm Sugar or Brown Sugar - 1 tsp, or to taste; Thai Basil Leaves - 10-15, about a handful; Red Pepper - 1/2, deseeded and julienned

1 step

Prep:10minCook:30min

And just like that pumpkin season has come to an end! But before we move onto much merrymaking and festive recipes, I would like to squeeze in one last pumpkin/squash recipe that is great for cold weather. Enter my absolute favorite Thai red curry made with chicken and kabocha squash.

Updated at: Thu, 17 Aug 2023 08:44:56 GMT