INGREDIENTS
350 g
Chicken thighs, boneless and skinless
1 1/2
cut into cm 150 g / 5 oz pumpkin or butternut squash
1
Chilli, Fresh red
1
Coriander / cilantro, Fresh leaves
120 g
Green beans
6
Kaffir lime
12
Thai basil
1 cup
Chicken broth
400 milliliters
Coconut milk, full fat
1
Quantity homemade thai red curry paste
2 tsp
Fish sauce
3 tbsp
Vegetable oil
1 tbsp
Sugar (white, brown or palm)