Cooked - Authentic Thai Red Curry With Chicken

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Authentic Thai Red Curry With Chicken

4.0

2 cups kabocha squash (bite-sized pieces)

1 ½ cup coconut milk

3½-5 Tbsp red curry paste (store bought, or recipe below)

1 lb chicken thigh (boneless, skinless, 1.5-inch cubes)

1 cup chicken stock (unsalted or low sodium)

2 Tbsp fish sauce

2-3 Tbsp palm sugar (finely chopped)

1 cup Thai basil leaves

¼ red bell pepper (julienned, optional for colour)

0.4 oz mild dried chilies (such as guajillo or puya)

0.2 oz spicy dried chilies (such as arbol)

1 tsp coarse sea salt

¼ tsp white peppercorns

¼ cup chopped shallots

3 Tbsp chopped garlic

3 Tbsp finely chopped lemongrass (from the bottom half)

1 Tbsp finely chopped galangal

2 chopped cilantro roots (or sub 6 cilantro stems)

1 tsp chopped makrut lime zest

1 tsp fermented shrimp paste (gapi)

Wash the kabocha squash and slice off any part of the skin that has blemishes, otherwise the skin can be left on. Remove the seeds by scraping off with a spoon and cut into bite-sized cubes.
Bring ½ cup of coconut milk to a boil, add curry paste and stir to break up lumps. Continue cooking and reducing over medium high heat until it is very thick and the coconut oil starts separating from the curry paste.
Add the chicken and toss to mix with the paste. Add the remaining coconut milk and the chicken stock. Season with 1 tablespoon of the fish sauce and the palm sugar, then simmer for about 8 minutes.
Add the kabocha squash and simmer for about 6-8 minutes, or until the squash is fully cooked and can easily be pierced through with a fork.
Remove from heat and adjust seasoning with the remaining fish sauce as needed. Stir in Thai basil and red pepper, if using. Serve immediately with jasmine rice.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 12 weeks ago

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