Red Hot Chicken Curry

This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of fish sauce to taste and serve with steamed jasmine rice.

Ingredients

3 Tablespoons red curry paste
4 cups coconut milk
1kg chicken in small pieces
3 cups pumpkin pieces
2 cups lightly packed fresh sweet basil or 4 kaffir lime leaves

Preparation
Bring coconut milk to a boil in a large pot over high heat, stirring frequently. Just before boiling add the curry paste and stir to blend. Once blended in, add the chicken and pumpkin. Boil until chicken and pumpkin is cooked through, less then 10 minutes. Check the pumpkin by piercing with a sharp knife – it should still be bright orange and retain some firmness as it will continue to cook once the heat is turned off. When cooked add the sweet basil leaves or kaffir lime leaves, stir in to mix and then immediately remove from the heat. Serves 4 people for 2 meals – it is even better the second day when the pumpkin has absorbed some of the curry spices.

Source: http://www.templeofthai.com/

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