Thai Red Curry Chicken & Squash

7 mins
Serves 1
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Directions

  1. 1Slice off the woody blemishes from the kabocha squash and cut it into bite-sized chunks.
  2. 2Slice off the woody blemishes from the kabocha squash and cut it into bite-sized chunks.
  3. 3Slice off the woody blemishes from the kabocha squash and cut it into bite-sized chunks.
  4. 4If 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.
  5. 5If 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.
  6. 6If 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.
  7. 7Pound 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.
  8. 8Pound 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.
  9. 9Pound 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.
  10. 10Add the ground chilies to the mortar and pestle, mix and continue pounding.
  11. 11Add the ground chilies to the mortar and pestle, mix and continue pounding.
  12. 12Add the ground chilies to the mortar and pestle, mix and continue pounding.
  13. 13Add 3 Tbsp garlic and 1/4 cup shallots and pound until well combined. Add 1 tsp shrimp paste and mix well.
  14. 14Add 3 Tbsp garlic and 1/4 cup shallots and pound until well combined. Add 1 tsp shrimp paste and mix well.
  15. 15Add 3 Tbsp garlic and 1/4 cup shallots and pound until well combined. Add 1 tsp shrimp paste and mix well.
  16. 16In a saucepan, add 1/2 cup coconut milk and bring it to a simmer.
  17. 17In a saucepan, add 1/2 cup coconut milk and bring it to a simmer.
  18. 18In a saucepan, add 1/2 cup coconut milk and bring it to a simmer.
  19. 19Add the curry paste to the coconut milk and stir until thickened and the oil separates from the paste.
  20. 20Add the curry paste to the coconut milk and stir until thickened and the oil separates from the paste.
  21. 21Add the curry paste to the coconut milk and stir until thickened and the oil separates from the paste.
  22. 22Add 500g of chicken thigh (cut into 1.5 inch pieces) to the saucepan.
  23. 23Add 500g of chicken thigh (cut into 1.5 inch pieces) to the saucepan.
  24. 24Add 500g of chicken thigh (cut into 1.5 inch pieces) to the saucepan.
  25. 25Add 1 cup coconut milk and 1 cup chicken stock and stir well.
  26. 26Add 1 cup coconut milk and 1 cup chicken stock and stir well.
  27. 27Add 1 cup coconut milk and 1 cup chicken stock and stir well.
  28. 28Season with 2 Tbsp fish sauce and add 2-3 Tbsp palm sugar to adjust the saltiness and spiciness.
  29. 29Season with 2 Tbsp fish sauce and add 2-3 Tbsp palm sugar to adjust the saltiness and spiciness.
  30. 30Season with 2 Tbsp fish sauce and add 2-3 Tbsp palm sugar to adjust the saltiness and spiciness.
  31. 31Add the kabocha squash and simmer gently for about 6-8 minutes until tender.
  32. 32Add the kabocha squash and simmer gently for about 6-8 minutes until tender.
  33. 33Add the kabocha squash and simmer gently for about 6-8 minutes until tender.
  34. 34Add 1 cup of Thai basil and some red bell peppers (optional). Taste and adjust seasoning with more fish sauce if needed.
  35. 35Add 1 cup of Thai basil and some red bell peppers (optional). Taste and adjust seasoning with more fish sauce if needed.
  36. 36Add 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
  • 7 dried Thai chilies
  • 7 dried Thai chilies
  • 3 Tbsp lemongrass
  • 3 Tbsp lemongrass
  • 3 Tbsp lemongrass
  • 1 Tbsp galangal
  • 1 Tbsp galangal
  • 1 Tbsp galangal
  • 2 cilantro roots
  • 2 cilantro roots
  • 2 cilantro roots
  • 1 tsp kafir lime zest
  • 1 tsp kafir lime zest
  • 1 tsp kafir lime zest
  • 0.25 tsp white peppercorns
  • 0.25 tsp white peppercorns
  • 0.25 tsp white peppercorns
  • 1 tsp coarse salt
  • 1 tsp coarse salt
  • 1 tsp coarse salt
  • 3 Tbsp garlic
  • 3 Tbsp garlic
  • 3 Tbsp garlic
  • 0.25 cup shallots
  • 0.25 cup shallots
  • 0.25 cup shallots
  • 1 tsp shrimp paste
  • 1 tsp shrimp paste
  • 1 tsp shrimp paste
  • 0.5 cup coconut milk
  • 0.5 cup coconut milk
  • 0.5 cup coconut milk
  • 4 Tbsp red curry paste
  • 4 Tbsp red curry paste
  • 4 Tbsp red curry paste
  • 500 g chicken thigh
  • 500 g chicken thigh
  • 500 g chicken thigh
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 2 Tbsp fish sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp palm sugar
  • 2 Tbsp palm sugar
  • 2 Tbsp palm sugar
  • 1 cup Thai basil
  • 1 cup Thai basil
  • 1 cup Thai basil
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 2 cups kabocha squash
  • 2 cups kabocha squash
  • 2 cups kabocha squash

Equipment

knifecutting boardcoffee grindermortar and pestlesaucepanspatulafork