Thai Red Chicken Curry with Squash and Kale

This is exactly why I love home cooking.  The same vegetables that made an Italian pasta are now in a Thai curry.

There's red curry sauce too, it 'sank' of sorts in the pic above. Proof of the red curry sauce is here:

I have tinned coconut milk (around 60% coconut) plus pure coconut block (that can be made up to whichever percentage chosen).  Add Thai curry paste, Thai chillies and lime leaves (all frozen in the special draw at the bottom of my freezer). It's never difficult to rustle up a Thai coconut curry.

Ingredients (2):

Aromats:

40g Mesrai Red Thai curry paste (other pastes are fine, Lobo is a favourite, Mae Ploy is on the salty side, Kanokwan is great..and spicy.  Ok that's red Thai curry paste briefly appraised)

2 red birds eye chillies, chopped

3 lime leaves, chopped

1 TBSP ginger minced

1/2 tsp dried shrimp paste (optional but good)

1 small onion, diced

1 TBSP Rice Bran oil

Veges:

200g butternut squash, peeled and diced

2 handfuls of shredded kale (washed)

1/2 can of sliced bamboo shoots

Sauce:

200ml of 45% - 60% coconut milk

50ml water

1/2 TBSP fish sauce

1 tsp palm sugar (or light brown sugar)

1/4 tsp white pepper

Protein:

200g cooked chicken (leftover roast chicken is fine) or 300g raw, sliced chicken

Method

Fry the aromats until fragrant (not burnt),  around 2-5 minutes on a low heat with oil.  Add a splash of coconut milk.  

Add the squash, cook 3-5 minutes.

Add (raw chicken if using) and sauce, simmer 5 minutes.

Add kale (cooked chicken if using) and bamboo, simmer for 5 minutes more.

Serve with rice.

Another fab Thai curry from Loïc:

Lamb Meatballs in Yellow Coconut Curry