Easy Thai Chicken & Summer Squash Curry.

Recipe by wildschwein
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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