Authentic Red Curry Chicken with Pumpkin

30 mins
Serves 1
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Directions

  1. 1Reduce one quarter cup of coconut milk to extract the fat.
  2. 2Reduce one quarter cup of coconut milk to extract the fat.
  3. 3Reduce one quarter cup of coconut milk to extract the fat.
  4. 4Fry red curry paste until aromatic and oil comes out.
  5. 5Fry red curry paste until aromatic and oil comes out.
  6. 6Fry red curry paste until aromatic and oil comes out.
  7. 7Add chicken thigh and fry with the curry paste.
  8. 8Add chicken thigh and fry with the curry paste.
  9. 9Add chicken thigh and fry with the curry paste.
  10. 10Add some kaffir lime leaf and fry together.
  11. 11Add some kaffir lime leaf and fry together.
  12. 12Add some kaffir lime leaf and fry together.
  13. 13Add 3 cups of coconut milk and 1 cup of water.
  14. 14Add 3 cups of coconut milk and 1 cup of water.
  15. 15Add 3 cups of coconut milk and 1 cup of water.
  16. 16Simmer for approximately 30 minutes to let the chicken absorb the curry flavor.
  17. 17Simmer for approximately 30 minutes to let the chicken absorb the curry flavor.
  18. 18Simmer for approximately 30 minutes to let the chicken absorb the curry flavor.
  19. 19Season with one tablespoon of palm sugar.
  20. 20Season with one tablespoon of palm sugar.
  21. 21Season with one tablespoon of palm sugar.
  22. 22Add all pumpkin pieces and cook until the pumpkin is soft.
  23. 23Add all pumpkin pieces and cook until the pumpkin is soft.
  24. 24Add all pumpkin pieces and cook until the pumpkin is soft.
  25. 25Add one teaspoon of sugar.
  26. 26Add one teaspoon of sugar.
  27. 27Add one teaspoon of sugar.
  28. 28Add five tablespoons of fish sauce.
  29. 29Add five tablespoons of fish sauce.
  30. 30Add five tablespoons of fish sauce.
  31. 31Before serving, add some kaffir lime leaf, sweet basil, and red chili.
  32. 32Before serving, add some kaffir lime leaf, sweet basil, and red chili.
  33. 33Before serving, add some kaffir lime leaf, sweet basil, and red chili.

Ingredients

  • 150 g Red Curry Paste (Homemade)
  • 150 g Red Curry Paste (Homemade)
  • 150 g Red Curry Paste (Homemade)
  • 3 cup Coconut milk
  • 3 cup Coconut milk
  • 3 cup Coconut milk
  • 1 cup Water
  • 1 cup Water
  • 1 cup Water
  • 250 grams Chicken thigh, cut into pieces
  • 250 grams Chicken thigh, cut into pieces
  • 250 grams Chicken thigh, cut into pieces
  • 5 tablespoon Fish sauce
  • 5 tablespoon Fish sauce
  • 5 tablespoon Fish sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Sugar
  • 1 teaspoon Sugar
  • 1 tablespoon Palm sugar
  • 1 tablespoon Palm sugar
  • 1 tablespoon Palm sugar
  • Pumpkin, cut into pieces
  • Pumpkin, cut into pieces
  • Pumpkin, cut into pieces
  • Sweet basil
  • Sweet basil
  • Sweet basil
  • 1 piece Long red chili, sliced
  • 1 piece Long red chili, sliced
  • 1 piece Long red chili, sliced
  • 4 pieces Kaffir lime leaves
  • 4 pieces Kaffir lime leaves
  • 4 pieces Kaffir lime leaves
  • 0.25 cup Coconut milk
  • 0.25 cup Coconut milk
  • 0.25 cup Coconut milk

Tips

  • Reduce coconut milk to extract the fat.
  • Fry red curry paste until aromatic and oil comes out.