Easy Thai Chicken & Summer Squash Curry.

• chicken drumstick↗1 kg
• oil2 tablespoons
• green curry paste↗3 tablespoons

  you could make your own if you were keen, but we just use a commercial type (Maesri! Brand Green C)

• lemongrass stalk1 stalk

  fresh, whole, bruised with side of knife

• kaffir lime leaves↗6 -8

  fresh preferable, but dried OK

• fish sauce↗1⁄4 cup
• palm sugar↗1⁄4 cup

  raw sugar or brown sugar can be used as a substitute

• coconut milk↗400 ml
• summer squash↗1 cup

  chopped into bite-sized cubes

Step-by-step instructions

1. 1

   In a pan, sauté curry paste for a minute or two in oil.

2. 2

   Put in chicken legs and toss in curry/oil mixture.

3. 3

   When fragrant, add all other ingredients except squash.

4. 4

   Bring to the boil.

5. 5

   Reduce heat to a simmer and cover with lid, cooking for about 45 minutes.

6. 6

   Add the squash pieces, and cook with the lid off for 10 minutes.

7. 7

   Taste and adjust seasonings (more fish sauce or palm sugar) as necessary.

8. 8

   Remove lemongrass stalk and kaffir lime leaves.

9. 9

   Serve with freshly steamed rice (we used basmati, however jasmine would be more authentic).

10. 10

    Enjoy!