This is one of those healthy recipes that is quick to put together and very satisfying on a cold winter’s night. You can substitute shrimp if preferred. Sometimes if available, you can try using pumpkin. There is a local restaurant in Annapolis that has a similar dish my kids love using clams and pumpkin red curry, so this is always a big hit. If I had an H Mart nearby, I would serve it with a green papaya salad, but as I do not, I save that for another time!
Ingredients
6 tbsp Thai Red Curry Paste
2 garlic cloves, minced
1 tbsp. ginger paste
1 tbsp lemongrass paste
3 tbsp canola oil
1 cup chicken broth
14 oz coconut milk (do not use full fat!)
1 tbsp sugar
2 tsp fish sauce, plus more to taste
1 ½ pounds boneless chicken breasts, cut into strips
1 ½ cups butternut squash
1 can cut up baby corn
5 oz chopped white mushrooms
5 oz green beans, trimmed and cut into pieces
Basil for serving
White rice (I use Uncle Ben’s microwave packs to keep it easy)
1. Heat the canola oil in a large heavy based skillet over medium high heat.
2. Add curry paste, garlic, ginger paste, and lemongrass paste and cook for about 2 minutes.
3. Add chicken broth and stir to dissolve paste. Simmer for 3 minutes or until liquid reduces.
4. Add coconut milk, sugar, and fish sauce. Stir together, then add the chicken strips.
5. Bring the chicken mixture to a simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until the sauce reduces and the chicken is cooked. For thicker sauce, you may cook the mixture longer.
6. Add the diced butternut squash cut into small cubes chopped mushrooms, baby corn and green beans, stir. Cook for 3-4 minutes or until squash is cooked through and sauce is thickened.
7. Top with chopped fresh basil and add more fish sauce for saltiness if needed. Serve over white rice.
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