Easy Thai Chicken & Summer Squash Curry.

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 kg chicken drumstick
• 2 tablespoons oil
• 3 tablespoons green curry paste (you could make your own if you were keen, but we just use a commercial type (maesri! brand green c)
• 1 stalk lemongrass (fresh, whole, bruised with side of knife)
• 6 -8 kaffir lime leaves (fresh preferable, but dried ok)
• 1/4 cup fish sauce
• 1/4 cup palm sugar (raw sugar or brown sugar can be used as a substitute)
• 400 ml coconut milk
• 1 cup summer squash (chopped into bite-sized cubes)

Recipe

• 1 in a pan, sauté curry paste for a minute or two in oil.
• 2 put in chicken legs and toss in curry/oil mixture.
• 3 when fragrant, add all other ingredients except squash.
• 4 bring to the boil.
• 5 reduce heat to a simmer and cover with lid, cooking for about 45 minutes.
• 6 add the squash pieces, and cook with the lid off for 10 minutes.
• 7 taste and adjust seasonings (more fish sauce or palm sugar) as necessary.
• 8 remove lemongrass stalk and kaffir lime leaves.
• 9 serve with freshly steamed rice (we used basmati, however jasmine would be more authentic).
• 10 enjoy!