Name: Thai Red Curry with Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 5 - 6 tbsp Thai Red Curry Paste (store bought, Maesri best) ((Note 1)); 1 quantity homemade Thai Red Curry Paste; 2 large garlic cloves (, minced); 2 tsp fresh ginger (, finely grated ); 1 tbsp lemongrass paste or finely chopped fresh ((Note 3)); 3 tbsp vegetable oil (or canola or peanut); 1 cup (250 ml) chicken broth/stock (, low sodium); 400 ml / 14 oz coconut milk ((full fat!)); 6 kaffir lime leaves ((Note 4)); 1 tbsp sugar (white, brown or palm); 2 tsp fish sauce (, plus more to taste); 350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5)); 150 g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup); 120 g / 4oz green beans (, trimmed and cut into 5cm/2" pieces); 12 Thai basil leaves ((Note 6)); Fresh red chilli slices ((small chilli - spicy, large = less spicy)); Fresh coriander / cilantro leaves