Thai Red Curry with Chicken

• portioner: 4 servings
• aktiv tid: 20 minutes
• total tid: 35 minutes

Ingredienser

• 1 lb chicken, cut into 1-inch pieces

• 1½ cups coconut milk

• 3½-5 Tbsp red curry paste

• 2 cups squash

• 1 cup stock (low sodium if possible)

• 1–2 red bell peppers

• 2 Tbsp fish sauce

• 3 Tbsp brown sugar

• ½—1 cup Thai basil leaves

Vejledning

1. Cook rice according to package instructions.

2. Cook chicken in a Tbsp of oil until just cooked through.

3. Add 1/2 cup of coconut milk and curry paste, and bring to a simmer until the sauce begins to thicken.

4. Add the squash, remaining coconut milk, stock, fish sauce, and sugar, simmering until squash begins to soften (6-8 minutes). Be careful not to overcook the squash or it’ll turn to mush.

5. Add peppers and simmer 2 minutes more.

6. Remove from heat and stir in Thai basil.

7. Serve immediately with rice.

Notater

Different brands of curry pastes have different amounts of heat and different amounts of salt, so it’s important to taste and adjust.

From Rachel: 1 can of coconut milk is just under 2 cups. So to use all of it I add extra squash, peppers, and curry paste.