Thai Chicken Curry with Basil, Leek & Yellow Squash

August 04, 2015

172

This red thai chicken curry with basil, has tons of veggies, is fairly spicy, very creamy, and with fresh aromas of lime and lemongrass.

CURRY PASTE
6 dried New Mexican chiles
3 shallots, peeled
10 garlic cloves, peeled
½ cup chopped fresh ginger
¼ cup water
juice of one lime
2 tablespoons vegetable oil
1 tablespoon fish sauce
1 tablespoon curry powder
½ teaspoon ground cumin
½ teaspoon pepper
CURRY
1 tablespoon vegetable oil
1 cup chicken broth
1 can coconut milk, I used full fat
2 Yukon Gold potatoes, peeled, cut into ¾-inch pieces
1 yellow squash, cut into half lengthwise and chopped
1 leek, root removed, cleaned and cut into rondelles, excluding the leaves
1 onion, cut into ¾-inch pieces
½ cup dry-roasted peanuts
1 teaspoon salt
1 pound chicken breast, cut into 1-inch pieces
2 teaspoons grated lime zest
1 tablespoon lemongrass paste
½ cup chopped fresh basil

FOR THE CURRY PASTE: 2.Adjust oven rack to middle position and heat oven to 350 degrees. Line a baking sheet with aluminum foil or baking paper. Arrange chiles on prepared sheet and toast until puffed and...
See the full directions on my site

Nutritions

Calories
690

Sodium
1709mg
71% DV

Fat
50g
77% DV

Protein
21g
42% DV

Carbs
42g
14% DV

Fiber
11g
44% DV