Saucepan@saucepan · Shared this recipeFollowThai · dinnerThai Red Curry ChickenA Thai chicken and kabocha squash red curry simmered in coconut milk and finished with Thai basil and red pepper.total45 minprep20 mincook25 minservings4Original recipe on hot-thai-kitchen.comKeep this recipeAdd a copy of Thai Red Curry Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 cup kabocha squash ), bite-sized pieces (see note 11.5 cup coconut milk3.5 tbsp red curry paste ), store bougth, or recipe below (see note 21 lb chicken thigh, boneless, skinless, 1.5-inch cubes1 cup chicken stock, unsalted or low sodium2 tbsp fish sauce2 tbsp palm sugar, finely chopped1 cup Thai basil leaves0.25 red bell pepper ), julienned (optional for colour0.4 oz mild dried chilies, such as guajillo or puya, see note 30.2 oz spicy dried chilies, such as arbol, see note 31 tsp coarse sea salt0.25 tsp white peppercorns0.25 cup chopped shallots3 tbsp chopped garlic3 tbsp finely chopped lemongrass, from the bottom half1 tbsp finely chopped galangal2 chopped cilantro roots, or sub 6 cilantro stems1 tsp chopped makrut lime zest, see note 41 tsp fermented shrimp paste, gapiStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash the kabocha squash and slice off any part of the skin that has blemishes, otherwise the skin can be left on. Remove the seeds by scraping off with a spoon and cut into bite-sized cubes.2Step 2: Bring 1/2 cup of coconut milk to a boil, add curry paste and stir to break up lumps. Continue cooking and reducing over medium high heat until it is very thick and the coconut oil starts separating from the curry paste (if the paste is very thick but no oil is separating, don't worry, just proceed with the recipe).3Step 3: Add the chicken and toss to mix with the paste. Add the remaining coconut milk and the chicken stock. Season with 1 tablespoon (15 ml) of the fish sauce and the palm sugar, then simmer for about 8 minutes.4Step 4: Add the kabocha squash and simmer for about 6-8 minutes, or until the squash is fully cooked and can easily be pierced through with a fork. Be careful not to overcook the squash or it’ll turn to mush.5Step 5: Remove from heat and adjust seasoning with the remaining fish sauce as needed; different brands of curry pastes have different amounts of salt, so it is important to taste and adjust. Stir in Thai basil and red pepper, if using. Serve immediately with jasmine rice.6Step 6: Cut chilies into chunks, remove the seeds, then grind in a coffee grinder until fine.7Step 7: In a heavy-duty mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, white peppercorns and salt. Pound until fine.8Step 8: Add ground chilies and pound to mix.9Step 9: Add garlic and shallots, pound until fine.10Step 10: Add shrimp paste, pound to mix.getsaucepan.com/r/9a5837ef-96a4-409f-a7b9-5b273a3cfc97 · Original: https://hot-thai-kitchen.com/red-curry-chicken-squash/
