Thai Red Curry Cazuela with Coconut, Pumpkin and Corn

Method

1. Cut the chicken into 4 cm pieces. Peel and halve the potatoes, cut the squash into 3 cm chunks and the corn into 3 cm rounds. Bash the lemongrass with the back of a knife and cut it into 5 cm lengths, and tear the lime leaves to release their scent. Cut the beans into 4 cm lengths.

2. Heat the oil in a 3 L pot on medium heat, add the curry paste and some of the coconut milk and fry for 2 min, stirring, until it smells intensely fragrant and red oil beads on the surface.

   Add in this stepNeutral oil 1 tbspThai red curry paste 1½ tbspCoconut milk 100 ml

   medium heat

3. Add the chicken and stir on medium heat for 3 min to coat it in the paste.

   Add in this stepBoneless chicken thighs 300 g

   medium heat

4. Add the stock, the rest of the coconut milk, the lemongrass, lime leaves, potatoes, squash and corn and bring to the boil on high heat. Lower to medium-low heat and simmer for 15 min; coconut milk splits if boiled hard, so keep it at a gentle bubble. It's ready for the next step when a skewer slides into the potatoes.

   Add in this stepChicken stock 550 mlCoconut milk 150 mlLemongrass stalks 1Makrut lime leaves 3Small potatoes 2Pumpkin or butternut squash 200 gCorn on the cob, cut into pieces 1

   high heat→medium-low heat

5. Add the beans, fish sauce and sugar and simmer on medium-low heat for 5 min more. Cut into a piece of chicken to check it's white all the way through (75 °C inside), then taste and balance: more fish sauce for salt, more sugar for sweetness.

   Add in this stepGreen beans 80 gFish sauce 1 tbspPalm sugar or brown sugar 1 tsp

   medium-low heat

6. Turn off the heat, squeeze in the lime juice and add the Thai basil and cilantro. Remove the lemongrass and lime leaves (they're not eaten) and serve so every bowl gets a piece of potato, squash and corn.

   Add in this stepLime ½Thai basil 5 gCilantro 4 g