Thai Red Curry Chicken
Ingredients
Curry
- 1 boneless skinless chicken thigh thinly sliced
- 1 pinch salt
- 1 tbsp oil
- 2 tbsp Thai red curry paste
- 1 can coconut milk
- 1/2 quart chicken broth
- 1 tbsp fish sauce
- 1 tbsp sugar
- 2 kaffir lime leaves
- 1/2 onion thinly sliced
- 1 red bell pepper thinly sliced
- 1/4 kabocha squash peeled and thinly sliced
- 1 handful basil
Instructions
- Season chicken thigh pieces with salt. Set aside.
- Heat a large pot on high. When the pot is about to smoke, add in oil. Then saute curry paste for 2-3 minutes. Then add in coconut milk and chicken broth.
- Add in chicken, fish sauce, sugar, and keffir lime leaves. Allow to simmer for 10 minutes. Then add in onions, bell pepper, and kabocha squash. Cook for another 10 minutes until kabocha squash is softened. Then taste for seasoning. Add fish sauce and sugar to taste.
- Add fresh basil into the curry. Serve with steamed white rice.