Ingredients for Easy Thai Chicken Summer Squash Curry
- Chicken Drumstick
- 1 tablespoon vegetable or coconut oil
- Green Curry Paste
- 2 stalks lemongrass (bruised)
- 4 kaffir lime leaves
- 1 tablespoon fish sauce
- Palm Sugar
- 1 (13.5 ounce) can full-fat coconut milk
- Summer Squash
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How to Make Easy Thai Chicken Summer Squash Curry
- Heat 1 tablespoon of oil in a large pan or Dutch oven over medium heat. Add 2 tablespoons of Thai green curry paste and sauté for 1-2 minutes until fragrant.
- Add 1.5 lbs of bone-in, skin-on chicken legs to the pan and cook, stirring occasionally, until browned on all sides (about 5-7 minutes).
- Add 1 (13.5 ounce) can full-fat coconut milk, 1 cup of chicken broth, 1/2 cup chopped cilantro, 2 stalks lemongrass (bruised), 4 kaffir lime leaves, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1 teaspoon salt.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through and tender.
- Add 2 medium summer squash, cut into 1-inch pieces, and cook for another 10 minutes, uncovered, or until the squash is tender-crisp.
- Remove the lemongrass stalks and kaffir lime leaves.
- Taste and adjust seasonings as needed, adding more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
- Serve hot over freshly steamed basmati rice. Garnish with extra cilantro, if desired.
- Enjoy your delicious and easy Thai curry!
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
73g
Fat
173g
Carbs
7g
