Thai Chicken Curry
- Thai
- Gluten Free
- Asian
- Whole

Prepping15min
Cooking50min
Resting—min
- Servings8
Nutrition informationThis recipe contains 19 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Heat the oil, over medium-high heat, in a large, heavy Dutch oven. When hot, add the onion, garlic, ginger, chilli and lemon grass. Season and sauté until the onion has softened but not browned.
2
Add the curry paste and sauté for 30 seconds longer.
3
Add the chicken stock, water, fish sauce and herbs and bring to a simmer. Reduce heat and simmer the stock for 20 minutes.
4
Add the coconut milk and the butternut squash and continue to simmer for another 10 minutes or until the squash begins to become tender.
5
Add the beans and chicken and cook for a further 10 minutes or until the beans are cooked.
6
Just before serving finish the curry with the chopped fresh herbs and lime juice to taste. Ladle into bowls and serve.
Recipe note<p>Tie the Thai basil and cilantro sprigs together with string.</p>