Thai Chicken Curry

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

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.