Thai Red Curry with Chicken | Umami

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