Easy Thai Chicken & Summer Squash Curry.

Submitted by wildschwein

"We had this curry for dinner last night and it was delish. Although not traditional, we served it with basmati rice - which we enjoyed & recommend."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 3-4

ingredients

• 1 kg chicken drumstick
• 2 tablespoons oil
• 3 tablespoons green curry paste (you could make your own if you were keen, but we just use a commercial type (Maesri! Brand Green C)
• 1 stalk lemongrass (fresh, whole, bruised with side of knife)
• 6 -8 kaffir lime leaves (fresh preferable, but dried OK)
• 1⁄4 cup fish sauce
• 1⁄4 cup palm sugar (raw sugar or brown sugar can be used as a substitute)
• 400 ml coconut milk
• 1 cup summer squash (chopped into bite-sized cubes)

directions

1. In a pan, sauté curry paste for a minute or two in oil.
2. Put in chicken legs and toss in curry/oil mixture.
3. When fragrant, add all other ingredients except squash.
4. Bring to the boil.
5. Reduce heat to a simmer and cover with lid, cooking for about 45 minutes.
6. Add the squash pieces, and cook with the lid off for 10 minutes.
7. Taste and adjust seasonings (more fish sauce or palm sugar) as necessary.
8. Remove lemongrass stalk and kaffir lime leaves.
9. Serve with freshly steamed rice (we used basmati, however jasmine would be more authentic).
10. Enjoy!

Reviews

[Karen Elizabeth]

This was a very good curry, fragrant and flavoursome, very easy and reasonably quick to assemble, so suitable for a mid-week supper. I used chicken thighs, and otherwise followed the recipe exactly. The squash is very good in the coconut milk, it adds colour and goes beautifully with the chicken. I made this for PAC Spring 2008, and recommend it thoroughly!