Thai Red Curry with Chicken

Serves 4

Time 45 minutes

Ingredients

350g chicken thighs

750ml chicken broth

400ml coconut milk 

195g Thai red curry paste

1 tbsp coconut sugar 

2 tsp fish sauce

3 shallots, cut into wedges

1 long red chilli, sliced

6 lime leaves 

3 stems curry leaves

6 cloves garlic, crushed 

1 knob of ginger, cut into julienne

150g pumpkin, diced into small pieces

120g green beans, trimmed and cut into pieces

12 leaves of Thai basil 

1 bunch of spring onions, chopped

1 bunch of coriander leaves, chopped

Extra virgin olive oil

Salt and pepper

Method

Heat a large pan with olive oil over medium-high heat. 

Season the chicken with salt and pepper. Place the chicken in the pan for 5-8 minutes on each side until both sides are golden brown.

Add the lime leaves, curry leaves, garlic, chilli, ginger, shallot and curry paste. Stir to combine, ensure the paste coat every chicken piece. 

Add the pumpkin, coconut sugar, broth, coconut milk, fish sauce and a handful of coriander and Thai basil. Stir to combine. 

Bring the mixture to a boil. Lower the heat and allow it to simmer for 15-20 minutes or until the chicken is cooked through and the pumpkin is softened.

Stir in the rest of the herbs and green beans. Cook for 1-2 minutes then remove from heat.

Serve with steamed rice or bread and a drizzle of coconut cream on top.