Directions
- 1Reduce one quarter cup of coconut milk to extract the fat.
- 2Fry red curry paste until aromatic and oil comes out.
- 3Add chicken thigh and fry with the curry paste.
- 4Add some kaffir lime leaf and fry together.
- 5Add 3 cups of coconut milk and 1 cup of water.
- 6Simmer for approximately 30 minutes to let the chicken absorb the curry flavor.
- 7Season with one tablespoon of palm sugar.
- 8Add all pumpkin pieces and cook until the pumpkin is soft.
- 9Add one teaspoon of sugar.
- 10Add five tablespoons of fish sauce.
- 11Before serving, add some kaffir lime leaf, sweet basil, and red chili.
Ingredients
- 150 g Red Curry Paste (Homemade)
- 3 cup Coconut milk
- 1 cup Water
- 250 grams Chicken thigh, cut into pieces
- 5 tablespoon Fish sauce
- 1 teaspoon Sugar
- 1 tablespoon Palm sugar
- Pumpkin, cut into pieces
- Sweet basil
- 1 piece Long red chili, sliced
- 4 pieces Kaffir lime leaves
- 0.25 cup Coconut milk
Tips
- Reduce coconut milk to extract the fat.
- Fry red curry paste until aromatic and oil comes out.
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