https://hot-thai-kitchen.com/red-curry-chicken-squash/#recipe
This classic recipe is a great one to start with if you've never made a Thai curry before. Easy, but totally delicious and fail-proof. The creamy squash goes wonderfully with red curry, but feel free to change up the veggies!
Ingredients
- 2 cups kabocha squash (bite-sized pieces)
- 1 ½ cup coconut milk
- 3½-5 Tbsp red curry paste (store gouth, or recipe below (see note 1))
- 1 lb chicken thigh (boneless, skinless, 1.5-inch cubes )
- 1 cup chicken stock
- 2 Tbsp fish sauce
- 2-3 Tbsp palm sugar (chopped)
- 1 cup Thai basil
- ¼ red pepper (julienned (optional for colour))
Instructions
- 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. If you have leftover squash, try using it in this stir-fry recipe!
- 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).
- 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.
- 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.
- 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.