Ingredients
5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best)
Directions
3 tbsp vegetable oil (or canola or peanut), 1 cup (250 ml) chicken broth/stock, low sodium
400 ml / 14 oz coconut milk (full fat!), 6 kaffir lime leave, 1 tbsp sugar (white, brown or palm), 2 tsp fish sauce
350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3″ thick slices
150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5″ cubes (~1 heaped cup)
