Thai Red Curry with Chicken

Make the curry

1. 1

   Step 1: Heat the oil in a large, heavy-based skillet over medium-high heat.

2. 2

   Step 2: Add the curry paste and, if using store-bought paste, the extras. Cook for about 2 minutes, until the paste dries out.

3. 3

   Step 3: Add the chicken broth and stir to dissolve the paste. Simmer rapidly for 3 minutes, or until the liquid reduces by half.

4. 4

   Step 4: Add the coconut milk, lime leaves, sugar and fish sauce. Stir, then add the chicken.

5. 5

   Step 5: Spread the chicken out and bring the curry to a simmer. Reduce the heat to medium and simmer for about 8–10 minutes, until the sauce reduces, the chicken is cooked and the sauce is nearly as thick as you want it.

6. 6

   Step 6: Taste the curry. Add more fish sauce, or shrimp paste, for saltiness; add sugar for sweetness.

7. 7

   Step 7: Add the pumpkin and green beans and stir. Cook for 3 minutes, or until the pumpkin is just cooked through and the sauce has thickened.

8. 8

   Step 8: Remove the skillet from the heat and stir through a handful of Thai basil leaves.

9. 9

   Step 9: Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander or cilantro leaves, if desired.