Recipe summary
Preparation time:
Cooking time:
Yield:
8
Ingredients
-
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)
-
1/2
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