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PHPRecipeBook 4.08

Recipe Name: Pailin's Thai Red Curry with Kabocha Squash Submitted by: Ryan
Source: Source Description: hot-thai-kitchen.com
Ethnicity: Thai Last Modified: 5/19/2020
Base: Poultry Comments:
Course: Entree  
Difficulty: Easy
Preparation Time: 0 Minutes
Number of Servings: 4

Ingredients:
2 Cup(s) (veggies of choice) sliced kabocha squash
1 1/2 Cup(s) coconut milk
4 Tablespoon(s) (up to 6) red curry paste
1 Pound(s) 1.5 inch cubes chicken thighs, boneless skinless
1 Cup(s) chicken stock
2 Tablespoon(s) fish sauce
3 Tablespoon(s) (2-3) chopped palm sugar
1 Cup(s) Thai basil

Optional Ingredients:
1 julienned red bell pepper Add to shopping list

Directions:
Wash the kabocha squash and slice off any part of the skin that has blemishes, otherwise the skin can be left on. Remove the seeds by scraping off with a spoon and cut into bite-sized cubes. If you have leftover squash, try using it in this stir-fry recipe!

Bring 1/2 cup of coconut milk to a boil, add curry paste and stir to break up lumps. Continue cooking and reducing over medium high heat until it is very thick and the coconut oil starts separating from the curry paste (if the paste is very thick but no oil is separating, don’t worry, just proceed with the recipe).

If using chicken thigh: Add chicken and toss to mix with the paste. Add the remaining coconut milk and chicken stock. Season with 1 Tbsp of the fish sauce and 2 Tbsp of the palm sugar. Stir to mix and simmer for about 8 minutes.

Add kabocha squash and simmer for another 6-8 minutes or until fully cooked (test by piercing a form through the biggest piece. It should go through with no resistance). Remove from heat, taste and adjust seasoning with the remaining fish sauce and palm sugar as needed. Stir in Thai basil and red pepper, if using. Serve immediately with jasmine rice.

If using chicken breast: Add the remaining coconut milk, chicken stock, 1 Tbsp of the fish sauce and 2 Tbsp of the palm sugar. Stir to mix and bring to a boil. Add squash, then reduce heat to simmer the squash gently until the squash is almost done, about 5-6 minutes (test by piercing a form through a piece of squash, and it should go through but with slight resistance).

Add the chicken and cook for another 1-2 minutes or until both the squash and chicken are fully cooked. Remove from heat, taste and adjust seasoning with the remaining fish sauce and palm sugar as needed. Stir in Thai basil and red pepper, if using. Serve immediately with jasmine rice.

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