Recipe
Thai Chicken Curry
Prep Time: 15 min
Cook Time: 50 min
Serves: 8
This is one of my favourite Thai recipes because it’s so delicious.
Contributed By: Recipe by Rob Rainford
Ingredients
3 tbsp (45 mL)
vegetable oil
2
onion(s), medium
2
cloves garlic, finely-chopped
1
piece ginger, 2 cm, peeled, finely-chopped
1
chilli, fresh, seeded, finely-chopped
1
piece lemongrass root, 7 cm, bashed
1 tbsp (15 mL)
curry paste
4 cups (1 L)
chicken broth
1 cup (250 mL)
water
2 tbsp (30 mL)
fish sauce
1
sprig Thai basil
2
sprigs cilantro
1
can coconut milk, 400 ml
2 lb (1 kg)
butternut squash, peeled, seeded and diced
1/2 lb (0.3 kg)
green beans, trimmed and cut in half
12 oz (345 g)
chicken, cooked, shredded
2 tbsp (30 mL)
Thai basil, fresh, finely-chopped
2 tbsp (30 mL)
mint, fresh, finely-chopped
2 tbsp (30 mL)
cilantro, fresh, finely-chopped
2 tbsp (30 mL)
lime juice
sea salt, to taste
pepper, to taste
Instructions
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 browned.
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.