Thai Red Curry with Chicken

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 35 minutes

材料

• 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

手順

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.

メモ

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.