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thai red curry with chicken


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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4


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Step 1

Heat oil in a large heavy based skillet over medium high heat.

Step 2

Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)

Step 3

Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.

Step 4

Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.

Step 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.

Step 6

Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.

Step 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.

Step 8

Remove from heat. Stir through a handful of Thai basil leaves.

Step 9

Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.