Easy Thai Chicken & Summer Squash Curry.

  1. In a pan, saute 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!

chicken, oil, green curry, stalk, lime, fish sauce, palm sugar, coconut milk, summer

Taken from www.food.com/recipe/easy-thai-chicken-summer-squash-curry-200808 (may not work)

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