Today, we have planned a cinema afternoon to watch Asian films. For the occasion, I cooked a Thai Curry for my friends and also to celebrate my move to Priya.

The recipe is simple and very tasty, I will gladly share it with you.

Ingredients:

• 1 to 2 tablespoons of red curry paste (be careful it can be hot)
• 2 minced garlic cloves
• 2 teaspoons finely chopped ginger
• 1 tablespoon lemongrass paste in a tube or finely chopped lemongrass.
• 3 or 4 chicken thighs (boneless and skinless), cut into bite-sized cubes (chicken breasts are fine too)
• 250ml chicken stock
• 400 ml of coconut milk (or 250 of 12% fat fresh cream)
• 150g diced squash (not liking squash, I substituted 300g potato and 100g carrot)
• 120g green beans
• 12 leaves of Thai basilicas
• 2 lime leaves
• 2 teaspoons of fish sauce (nuoc man for example)

Achievement:

1. Heat oil in a large skillet. Add the curry paste, garlic, ginger and lemongrass. Let simmer for 2 minutes
2. Add the broth, stir and reduce by half. Add coconut milk, lime leaves, fish sauce and chicken. (Add potatoes and carrots if you don’t want squash)
3. Cook for 20 minutes over medium heat.
4. Add the squash and the beans and we are off again for 10min of cooking.
5. Add a handful of Thai basil leaf and serve with garnish

Garnish (recommended): slices of fresh red pepper, cilantro leaves and jasmine rice for a traditional version.
My recommendation: It’s a little less traditional but personally I really like to accompany this dish with couscous semolina.