Authentic Thai Red Curry with Chicken

Name: Authentic Thai Red Curry with Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 cups kabocha squash (bite-sized pieces); 1 ½ cup coconut milk; 3½-5 Tbsp red curry paste (store gouth, or recipe below (see note 1)); 1 lb chicken thigh (boneless, skinless, 1.5-inch cubes ); 1 cup chicken stock; 2 Tbsp fish sauce; 2-3 Tbsp palm sugar (chopped); 1 cup Thai basil; ¼ red pepper (julienned (optional for colour)); 0.4 oz mild (large) dried chilies (see note 2); 0.2 oz spicy (small) dried chilies (see note 2); 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 3); 1 tsp shrimp paste

Instructions

Prep:20minCook:25min

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. The creamy squash goes wonderfully with red curry, but feel free to change up the veggies!

Updated at: Fri, 13 Dec 2024 22:23:28 GMT