Thai Red Curry Chicken & Squash

Name: Thai Red Curry Chicken & Squash
Total time: 7 min
Cuisine: Thai
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

Serves 1

youtube.com

Thai Red Curry Chicken & Squash

youtube.com

Serves 1

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

Thai Red Curry Chicken & Squash

Thai Red Curry Chicken & Squash

Directions

Ingredients

Equipment

Related recipes

Tofu Thai Basil

Aubergine Pad Phet

Coconut Shrimp Curry

The Lazy Pad Thai

Lazy Pad See Ew

Massaman Curry

Kalaya Gaeng Pae

Crispy Firecracker Pork & Lemongrass Brothy Rice

Pad Thai

Tallarines de arroz estilo thai con pollo y verduras

Thai-Style Creamy Udon Noodles

Crispy chicken with cashews