Red Thai Curry with Chicken and Kabocha Squash Recipe
Red Thai Curry with Chicken and Kabocha Squash
Everything you desire in a bowl
A spicy, creamy, flavor-bomb of deliciousness. I dream of fall and bowls just like this. Suwanee from the blog Simply Suwanee posted this easy, go-to recipe - so head there to grab the instructions. Not only does she provide an awesome recipe, but she gives a really in-depth explanation for how to break down a Kabocha Squash if you are looking for some help…
I do make a few simple adjustments to her recipe - I always use chicken thighs, but that’s just a me thing. They have more flavor, and I’m just going to say it, they are far superior to chicken breast in my opinion. Also, I definitely add the whole 1/2 cup curry paste and a generous 1/2 cup at that.
Ingredients
2 Tbsp vegetable oil
3 cloves garlic | diced
2-3 small shallots | diced
Up to ½ cup red curry paste, store-bought (Mae Ploy brand preferably). Start with 1-2 tablespoons, and you can add more at the end to suit your spice level.
1 can coconut milk (Chaokoh brand preferably)
2 lbs Kabocha | cut and scrapped and chopped into chunks about 2 inches thick
1 lb chicken thigh | chunked
1 cup coconut cream
1 ¼ cup water or light stock
½ - 2 Tbsp fish sauce | adjust to taste. I used the squid brand.
¼ cup + 1 tsp brown sugar
3-4 kaffir lime leaves sliced thin
3 Thai long red chilis | chunked
1 cup Thai basil
Instructions
Head to Simply Suwanee for the step-by-step directions.
