Description
Red Curry Chicken is an easy recipe to make to enjoy the delicious warm flavors of red curry.
Ingredients
Units
Scale
- 2 lb Chicken Thighs cut up
- 2 Tbls Coconut Oil
- 1 Stalk Lemongrass, cut 2 3″ pieces off the bottom and pound with a knife handle
- 1 Medium Butternut Squash, peeled and cut into cubes
- 1 1/2 cups Water
- 1 tsp Garam Masala
- 2 Tbls Red Curry Paste
- 1 can Garbanzo Beans (Chick Peas), rinsed
- 1 can Coconut Cream
- 2 Tbls Fish Sauce
- 1 Tbls Sugar
- 1/2 tsp salt
Instructions
- Heat the coconut oil in a large soup pot over medium heat. Add the lemongrass and let cook for 2 minutes.
- Add the chicken, garam masala and red curry paste. Stir well and let cook for 10 minutes, stirring occasionally until the chicken is browned.
- Add the butternut squash pieces and the water. You don’t want to completely cover the squash with water but you need enough to cook it. 1 1/2 cups is about right. Let this cook for 30 minutes on a low simmer.
- Add the garbanzo beans, coconut cream, fish sauce, sugar and salt. Let simmer for another 30 minutes.
- Serve right away.
