Cooking and Serving: Cook time: 25min – 4 servings

Ingredients

Meat
• 350 g Chicken thighs, boneless and skinless
Produce
• 1 1/2 cut into cm 150g / 5 oz pumpkin or butternut squash
• 1 Chilli, Fresh red
• 1 Coriander / cilantro, Fresh leaves
• 2 Garlic cloves, large
• 2 tsp Ginger, fresh
• 120 g Green beans
• 6 Kaffir lime
• 12 Thai basil
Canned Goods
• 1 cup Chicken broth/stock, low sodium
• 400 ml Coconut milk, full fat
• 1 Quantity homemade thai red curry paste
• 5 tbsp Thai red curry paste, store bought
Condiments
• 2 tsp Fish sauce
• 1 tbsp Lemongrass paste
Pasta & Grains
• 1 Jasmine rice
Oils & Vinegars
• 3 tbsp Vegetable oil
Other
• 1 tbsp Sugar ((white, brown or palm))

Description

Here’s the secret to an AMAZING Thai Red Curry using store bought paste a jar minutes. Or make from scratch!