Thai Chicken Curry
- prep time 0 min
- total time 0 min
- serves 8
3 tablespoons vegetable oil (45 ml)
2 medium onions, finely chopped
2 cloves garlic, finely minced
1 inch piece of fresh ginger, peeled and finely chopped
1 fresh chilli, seeded and finely chopped
3 inches piece of lemon grass root, bashed
1 tablespoon red curry paste (15 ml)
4 cups chicken stock (1L)
1 cup water (250 ml)
2 tablespoons fish sauce (nam pla) (30 ml)
1 sprig Thai basil and 2 sprigs fresh coriander tied together with string
1 can coconut milk (400 ml)
2 pounds butternut squash, peeled, seeded and cut into 1 inch cubes (900 g)
½ pound green beans, trimmed and cut in half
12 ounces shredded, cooked chicken (337.5 g)
2 tablespoons finely chopped fresh Thai basil ( 30 ml)
2 tablespoons finely chopped fresh mint (30 ml)
2 tablespoons finely chopped fresh coriander (30 ml)
2 tablespoons lime juice (30 ml)
Salt and pepper, to taste
1. Heat the oil, over medium-high heat, in a large, heavy Dutch oven. When hot, add the onion, garlic, ginger, chilli and lemon grass. Season and sauté until the onion has softened but not brown.
2. Add the curry paste and sauté for 30 seconds longer.
3. Add the chicken stock, water, fish sauce and herbs and bring to a simmer. Reduce heat and simmer the stock for 20 minutes.
4. Add the coconut milk and the butternut squash and continue to simmer for another 10 minutes or until the squash begins to become tender.
5. Add the beans and chicken and cook for a further 10 minutes or until the beans are cooked.
6. Just before serving finish the curry with the chopped fresh herbs and lime juice to taste. Ladle into bowls and serve.