Thai red chicken curry

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 350 g sliced boneless chicken thigh
• 5–6 tbsp Thai red curry paste
• 2 garlic cloves and 2 tsp grated ginger
• 1 tbsp lemongrass paste
• 3 tbsp oil
• 250 ml chicken stock and 400 ml coconut milk
• 6 makrut lime leaves
• 1 tbsp sugar and 2 tsp fish sauce
• 150 g pumpkin in 1.5 cm cubes
• 120 g green beans, cut into lengths
• 12 Thai basil leaves

Step-by-step method

1. Cut chicken and vegetables; chop garlic and grate ginger.
2. Heat oil and cook curry paste with garlic, ginger and lemongrass for 2 minutes.
3. Add stock and reduce for about 3 minutes, stirring to dissolve the paste.
4. Add coconut milk, lime leaves, sugar, fish sauce and chicken; simmer for 8–10 minutes.
5. Add pumpkin and green beans and continue cooking until pumpkin is tender and chicken is cooked through.
6. Taste sauce, remove lime leaves and fold in basil off the heat; serve with rice.