Thai Red Curry

Ingredients

• 3 tbsp vegetable oil
• Red curry paste
• 1 cup chicken broth
• 400ml coconut milk
• 6 kaffir lime leaves
• 1 tbsp sugar
• 2 tsp fish sauce
• 350g chicken thighs cut into 0.75cm slices
• 150g pumpkin/butternut squash cut into 1.5cm cubes
• 120g green beans, trimmed and cut into 5cm pieces
• 12 Thai basil leaves
• Fresh red chilli slices
• Fresh coriander leaves

Paste Ingredients

• 16 dried chillis, chopped into 1 cm pieces seeds shaken out
• 1 lemongrass/2 tbsp lemongrass, sliced, reedy outer skin removed (1 large)
• 1 tbsp grated galangal, peeled and grated
• 4 garlic cloves, peeled whole
• 1 tbsp shrimp paste in oil
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tbsp chopped coriander stem and roots
• 2 red shallots, peeled and roughly chopped
• 1 tsp lime zest
• quarter cup reserved chilli soaking water

Instructions

• Soak chillis in boiled water for 30 minutes
• Remove chillis and keep water
• Blend chillis
• Add remainder of paste ingredients
• Blend until smooth, around a minute, adding more water if needed
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tbsp chopped coriander stem and roots
• 2 red shallots, peeled and roughly chopped
• 1 tsp lime zest
• quarter cup reserved chilli soaking water
• Heat oil in large pan over medium high heat
• Add curry paste and cook for 2 minutes
• Add chicken broth and simmer rapidly for 3 minutes reducing liquid by half
• Add coconut milk, lime leaves, sugas and fish sauce. Stir, then add chicken
• Simmer on medium for 8-10 minutes
• Adjust with fish sauce or shrimp paste to salten, or sugar to sweeten
• Add vegetables and cook for 3 minutes
• Remove from head and add Thai basil leaves
• Serve with rice and garnish with fresh chilli slices and coriander