Thai Red Curry

Name: Thai Red Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbsp avocado oil; 4 tbsp red curry paste, we like Mae Ploy; 3 garlic cloves, grated; 1 tbsp grated peeled fresh ginger; 1 piece lemongrass, 2-inch, finely chopped; 1 cup chicken stock; 1 can full-fat coconut milk, 13.5 ounce, shaken; 1 tsp sugar, optional; 2 tsp fish sauce; 1 tbsp freshly squeezed lime juice, from 1 lime; 0.5 tsp kosher salt; 1.5 cup cubed butternut squash, about ½ pound; 1 lb boneless, skinless chicken breasts, thinly sliced against the grain; 1 red bell pepper, seeded and thinly sliced; 1 cup green beans, trimmed and cut into 2-inch pieces; 0.5 cup thai basil leaves, plus more for serving; Cooked jasmine rice, for serving; Thinly sliced Thai chilies, optional, for serving

A creamy Thai red curry with chicken, butternut squash, bell pepper, green beans, and basil served over jasmine rice.

total: 35 min
prep: 15 min
cook: 20 min
servings: 4

Original recipe on themodernproper.com

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Ingredients

4 servings

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getsaucepan.com/r/952cd021-e9c6-4901-84c6-d2e12c5a9f54 · Original: https://themodernproper.com/thai-red-curry