Thai Red Curry with Chicken | Recipe Cart | Recipe Cart

Ingredients

• 5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
• 1 quantity homemade Thai Red Curry Paste
• 2 large garlic cloves (, minced)
• 2 tsp fresh ginger (, finely grated )
• 1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
• 3 tbsp vegetable oil ((or canola or peanut))
• 1 cup (250 ml) chicken broth/stock (, low sodium)
• 400 ml / 14 oz coconut milk ((full fat!))
• 6 kaffir lime leaves ((Note 4))
• 1 tbsp sugar ((white, brown or palm))
• 2 tsp fish sauce (, plus more to taste)
• 350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
• 150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
• 120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
• 12 Thai basil leaves ((Note 6))
• Fresh red chilli slices ((small chilli - spicy, large = less spicy))
• Fresh coriander / cilantro leaves
• Steamed jasmine rice