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Monday 28 September 2026 02:10:00 GMT

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THAI RED CURRY WITH CHICKEN #food #recipe #thai #fy #fyp 35 ml sunflower oil 75 g red curry paste 200 ml water 1 chicken stock cube 400 ml coconut milk 25 ml fish sauce 8 g brown sugar, or honey 2 kaffir lime leaves lime zest, optional 350 g chicken thighs, diced 200 g butternut squash, diced 125 g bimi Start by preparing all the ingredients. Cut the chicken thighs into cubes, cut the butternut squash into small even cubes, and trim the bimi. If the stems are thick, halve them lengthwise if needed. Heat the sunflower oil in a large pan or wok over medium heat. Add the red curry paste and cook for 2–3 minutes while stirring continuously. Meanwhile, crumble the chicken stock cube into a bowl and add water. Stir well until dissolved. Pour the stock into the curry paste and stir until fully combined. Add the coconut milk and stir again until smooth. Bring the mixture to a boil over medium heat. Add the fish sauce, brown sugar or honey, lime leaves, lime zest, and diced chicken. Simmer for 10 minutes over medium-low heat. Add the diced butternut squash and cook for 10–15 minutes, or until the squash starts to become tender. Lastly, add the bimi and let it cook for another 5 minutes, so it stays tender with a slight bite. Remove the lime leaves and lime zest before serving, then serve immediately. Delicious with rice or noodles.

THAI RED CURRY WITH CHICKEN #food #recipe #thai #fy #fyp 35 ml sunflower oil 75 g red curry paste 200 ml water 1 chicken stock cube 400 ml coconut milk 25 ml fish sauce 8 g brown sugar, or honey 2 kaffir lime leaves lime zest, optional 350 g chicken thighs, diced 200 g butternut squash, diced 125 g bimi Start by preparing all the ingredients. Cut the chicken thighs into cubes, cut the butternut squash into small even cubes, and trim the bimi. If the stems are thick, halve them lengthwise if needed. Heat the sunflower oil in a large pan or wok over medium heat. Add the red curry paste and cook for 2–3 minutes while stirring continuously. Meanwhile, crumble the chicken stock cube into a bowl and add water. Stir well until dissolved. Pour the stock into the curry paste and stir until fully combined. Add the coconut milk and stir again until smooth. Bring the mixture to a boil over medium heat. Add the fish sauce, brown sugar or honey, lime leaves, lime zest, and diced chicken. Simmer for 10 minutes over medium-low heat. Add the diced butternut squash and cook for 10–15 minutes, or until the squash starts to become tender. Lastly, add the bimi and let it cook for another 5 minutes, so it stays tender with a slight bite. Remove the lime leaves and lime zest before serving, then serve immediately. Delicious with rice or noodles.

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