Thai Red Curry

• servings: 2 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

2 boneless chicken thighs (cut into thin strips, ~8 oz., see note 1)

1 tsp cornstarch

1 tsp shaoxing wine

¼ tsp salt

1 cup peeled kabocha squash (or butternut squash, cut into thin chunks)

1 inch piece of ginger (cut into thin strips)

1 tbsp Thai red curry paste

3 cloves garlic (cut into thin strips)

1 cup chicken broth

1 cup coconut milk

3 kefir lime leaves (torn)

1 handful Thai basil

1 tsp brown or palm sugar

1 tbsp fish sauce

Thai chilies

Chili oil

Extra kaffir lime leaves

Coconut milk drizzle

Crushed peanuts

Directions

Prepare your squash by peeling and slicing into thin chunks.

Cut the ginger and garlic into thin strips.

Slice the chicken thighs and marinate them with cornstarch, shaoxing wine, and salt. Let sit for 15 minutes.

Heat a pan with oil and add garlic, ginger, and Thai red curry paste. Fry for about 5 minutes until red oil forms around the paste.

Pour in the chicken broth, stir, then add coconut milk and mix thoroughly.

Tear the kefir lime leaves and add them to the pot along with Thai basil. Cook down until fragrant.

Add brown or palm sugar and fish sauce to season. Stir in the marinated chicken and bring to a boil.

Cover the pan and simmer for 8 minutes.

Uncover, stir in the squash, cover again, and cook for another 8 minutes.

Uncover and continue cooking on high heat until the curry thickens to your liking.

Serve the curry in a bowl and optionally garnish with Thai chilies, chili oil, extra lime leaves, coconut milk, or crushed peanuts.

Nutrition

• Calories: 430 kcal
• Total Fat: 30 g
• Total Carbohydrate: 23 g
• Protein: 18 g