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thai red curry with chicken
Prep Time: 5 minutes
Cook Time: 20 minutes
Total: 25 minutes
Author : Nagi
Remove All · Remove Spices · Remove Staples
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Heat oil in a large heavy based skillet over medium high heat.
Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
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.
Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
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.
Remove from heat. Stir through a handful of Thai basil leaves.
Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.