Megan Kessler's Thai Curry
Ingredients:
- 5–6 tbsp Thai Red Curry Paste
- 2 large garlic cloves , minced
- 2 tsp fresh ginger , finely grated
- 1 tbsp lemongrass paste or finely chopped fresh
- 3 tbsp vegetable oil (or canola or peanut)
- 1 cup (250 ml) chicken broth/stock , low sodium
- 14 oz coconut milk
- 6 kaffir lime leaves
- 1 tbsp sugar (white, brown, or palm)
- 2 tsp fish sauce , plus more to taste
- 12 oz chicken thighs (boneless and skinless), cut into thick cubes
- 1 red bell pepper
- 1 orange bell pepper
- Thai basil leaves for garnish
- fresh red chili slices
- fresh coriander or cilantro
Instructions:
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Heat oil in a large heavy based skillet over medium high heat.
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Add curry paste and cook for about 2 minutes so it “dries out."
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Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
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Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
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Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
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Do a taste test. Add more fish sauce to add more saltiness, sugar for sweetness.
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Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened – see video for Sauce thickness.
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Remove from heat. Stir through a handful of Thai basil leaves.
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Serve over jasmine rice, garnished with fresh red chili slices and fresh coriander/cilantro leaves, if desired.