Thai Red Curry with Chicken

Ingredients

• 5 - 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)
• 1 quantity homemade Thai Red Curry Paste
• 2 large garlic cloves (, minced)
• 2 tsp fresh ginger (, finely grated )
• 1 tbsp lemongrass paste (or finely chopped fresh (Note 3)
• 3 tbsp vegetable oil (or canola or peanut)
• 1 cup (250 ml) chicken broth/stock (, low sodium)
• 400 ml / 14 oz coconut milk (full fat!)
• 6 kaffir lime leaves (Note 4)
• 1 tbsp sugar (white, brown or palm)
• 2 tsp fish sauce (, plus more to taste)
• 350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5)
• 150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup)
• 120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
• 12 Thai basil leaves (Note 6)
• Fresh red chilli slices (small chilli - spicy, large = less spicy)
• Fresh coriander / cilantro leaves
• Steamed jasmine rice

Instructions

1. Heat oil in a large heavy based skillet over medium high heat.
2. Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
3. Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
4. Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
5. Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
6. Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
7. Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
8. Remove from heat. Stir through a handful of Thai basil leaves.
9. Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.