Thai Red Chicken Curry

• 2 tbsp vegetable oil
• 1 cup chicken stock or water
• 400 ml coconut milk 
• 6 kaffir lime leaves 
• 1 tbsp brown sugar
• 2 tsp fish sauce 
• 400gm chicken thighs
• 100 butternut squash cubes 
• 100 green beans
• 1/2 aubergine
• Sugar for seasoning

For the red curry paste

• 5 red Chili 
• 2 tbsp lemongrass, roughly chopped
• 1 tablespoon ginger grated
• 1 tbsp grated galangal
• 4 garlic cloves,
• 1 tbsp shrimp paste in oil 
• 1 tbsp chopped coriander
• 2 red shallots, chopped 
• 1 tsp lime zest

Method

1. Heat oil in a large wok or saucepan over medium-high heat.

2. Add curry paste and cook for about 2 minutes

3. Add chicken and fry for 1 minute then pour in chicken stock and stir to dissolve the paste. Simmer rapidly for 3 minutes or until liquid reduces by half.

4. Add coconut milk, lime leaves, sugar and fish sauce stir well.

5. Spread the chicken out, bring to simmer, then turn the heat down to medium. Simmer for about 8- 10 minutes or until the sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.

6. Taste again if need more seasoning Add more fish sauce and punch of sugar

7. Add squash, aubergine and beans, stir. Cook for a few minutes or until squash is just cooked through and Sauce is thickened.

8. Serve with jasmine rice.