Easy Thai Chicken & Summer Squash Curry.
- 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)
- In a pan, saute 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!
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)