Thai Inspired Red Curry

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Thai Red Curry

• 2 cups Yellow Squash (half inch pieces)
• 1 cup Coconut Milk
• 4 tablespoon Red Curry Paste (see recipe below if not using store bought)
• 1 lb Chicken Thigh
• 1 cup Chicken Stock
• 2 tbs Fish Sauce
• 2 tbs Sugar
• 2 Tbs Basil (fresh chopped)
• 2 Thia Chili Pepper (seeded and chopped)

Red Chili Paste

• 1 Large Dried Habanero (seeded and diced)
• 3 Thia Chili Peppers (seeded and diced)
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/4 Shallots (diced)
• 2 cloves Garlic (minced)
• 1 Tsp Galangal (dried or fresh)
• 1 Tsp Cilantro
• 1/8 Cup Lime Juice
• 1 Tbs Lime Zest
• 2 Tsp Shrimp Paste

Red Chilli Paste 

• In a medium mortar and pestle, combine the Habanero, Thai Chilli Peppers, Salt, Pepper, Shallot, Garlic, Galangal, and Cilantro. 

• In a firm pounding motion, grind the ingredients until they are the same consistency of a paste. This may take up to 10 minutes.

• Once you have a paste formed, add in the Lime Juice, Lime Zest, and Shrimp Paste. Mix well so that everything is well incorporated.

Thai Inspired Curry

• Wash, peel, and remove the seeds from the yellow squash. Cut the squash into 1/2 cubes

• In a medium sauce pan, bring coconut milk to a boil and add the curry paste. It will be lumpy so you will need to stir to break it apart

• Reduce boil down to medium-high heat and let simmer for 10 minutes.

• Add in the chicken, fish sauce, sugar, and chicken stock and let simmer for an additional 10 minutes

• Add in the Yellow Squash and let simmer for an additional 10 minutes.

• Remove from stove and let cool. This is where you can adjust your level of spice as well. You can do this by adding more paste.

• Serve over white or Jasmine Rice (I prefer Jasmine)