Thai Red Curry Chicken & Squash
Directions
- 1Slice off the woody blemishes from the kabocha squash and cut it into bite-sized chunks.
- 2If you want to make your own curry paste, remove the seeds from 7-15 dried Thai chilies to reduce spiciness and grind them in a coffee grinder.
- 3Pound 3 Tbsp lemongrass, 1 Tbsp galangal, 2 cilantro roots, 1 tsp kaffir lime zest, 1/4 tsp white peppercorns and 1 tsp coarse salt in a mortar and pestle until fine.
- 4Add the ground chilies to the mortar and pestle, mix and continue pounding.
- 5Add 3 Tbsp garlic and 1/4 cup shallots and pound until well combined. Add 1 tsp shrimp paste and mix well.
- 6In a saucepan, add 1/2 cup coconut milk and bring it to a simmer.
- 7Add the curry paste to the coconut milk and stir until thickened and the oil separates from the paste.
- 8Add 500g of chicken thigh (cut into 1.5 inch pieces) to the saucepan.
- 9Add 1 cup coconut milk and 1 cup chicken stock and stir well.
- 10Season with 2 Tbsp fish sauce and add 2-3 Tbsp palm sugar to adjust the saltiness and spiciness.
- 11Add the kabocha squash and simmer gently for about 6-8 minutes until tender.
- 12Add 1 cup of Thai basil and some red bell peppers (optional). Taste and adjust seasoning with more fish sauce if needed.
Ingredients
- 7 dried Thai chilies
- 3 Tbsp lemongrass
- 1 Tbsp galangal
- 2 cilantro roots
- 1 tsp kafir lime zest
- 0.25 tsp white peppercorns
- 1 tsp coarse salt
- 3 Tbsp garlic
- 0.25 cup shallots
- 1 tsp shrimp paste
- 0.5 cup coconut milk
- 4 Tbsp red curry paste
- 500 g chicken thigh
- 1 cup coconut milk
- 1 cup chicken stock
- 2 Tbsp fish sauce
- 2 Tbsp palm sugar
- 1 cup Thai basil
- 1 red bell pepper
- 2 cups kabocha squash
Equipment
knifecutting boardcoffee grindermortar and pestlesaucepanspatulafork
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