dinnerthaisimmered
Thai Red Curry Chicken & Squash
A classic Thai red curry with chicken and kabocha squash, featuring homemade curry paste and fresh herbs.
From YouTube · May 22, 2015
A classic Thai red curry with chicken and kabocha squash, featuring homemade curry paste and fresh herbs.
20 min
Prep time
25 min
Cook time
45 min
Total time
4 servings
Yield
Ingredients
22 ingredients- For the curry:
- 2 cups kabocha squash, cut into bite-sized pieces
- 1½ cups coconut milk
- 3½–5 tablespoons Thai red curry paste, shop-bought or homemade
- 1 lb boneless skinless chicken thighs, cut into 1½-inch pieces
- 1 cup unsalted or low-sodium chicken stock
- 2 tablespoons fish sauce, divided
- 2–3 tablespoons finely chopped palm sugar
- 1 cup Thai basil leaves
- 1/4 red bell pepper, julienned, optional
- For the optional homemade red curry paste:
- 0.4 oz mild dried chillies, such as guajillo or puya
- 0.2 oz spicy dried chillies, such as árbol
- 1 teaspoon coarse sea salt
- 1/4 teaspoon white peppercorns
- 1/4 cup chopped shallots
- 3 tablespoons chopped garlic
- 3 tablespoons finely chopped lemongrass
- 1 tablespoon finely chopped galangal
- 2 chopped cilantro roots or 6 cilantro stems
- 1 teaspoon chopped makrut lime zest
- 1 teaspoon fermented shrimp paste
Method
12 steps- If making the curry paste, cut the dried chillies into pieces, remove most of the seeds and grind the chillies into a fine powder.
- Using a heavy mortar and pestle, pound the lemongrass, galangal, cilantro roots, makrut lime zest, white peppercorns and salt into a fine paste.
- Add the ground chillies and pound until combined. Add the garlic and shallots and continue pounding until fine, then incorporate the shrimp paste.
- Wash the kabocha squash. Remove any blemished skin and scrape out the seeds, then cut the squash into bite-sized pieces.
- Bring 1/2 cup coconut milk to a boil in a saucepan. Add the curry paste and stir until smooth.
- Cook over medium-high heat until the mixture becomes very thick and coconut oil begins separating around the curry paste.
- Add the chicken and toss it through the curry paste.
- Add the remaining coconut milk and chicken stock. Season with 1 tablespoon fish sauce and the palm sugar.
- Simmer for approximately 8 minutes.
- Add the kabocha squash and simmer for another 6–8 minutes, until tender but not falling apart.
- Remove from the heat and adjust the seasoning with the remaining fish sauce as needed.
- Stir in the Thai basil and optional red bell pepper. Serve immediately with jasmine rice.
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