Easy Thai Chicken & Summer Squash Curry. - cooking recipe

Ingredients

1 kg chicken drumstick
2 tablespoons oil
3 tablespoons green curry paste (you could make your own if you were keen, but we just use a commercial type (Maesri! Brand Green C)
1 stalk lemongrass (fresh, whole, bruised with side of knife)
6 -8 kaffir lime leaves (fresh preferable, but dried OK)
1/4 cup fish sauce
1/4 cup palm sugar (raw sugar or brown sugar can be used as a substitute)
400 ml coconut milk
1 cup summer squash (chopped into bite-sized cubes)

Preparation

In a pan, saute curry paste for a minute or two in oil.
Put in chicken legs and toss in curry/oil mixture.
When fragrant, add all other ingredients except squash.
Bring to the boil.
Reduce heat to a simmer and cover with lid, cooking for about 45 minutes.
Add the squash pieces, and cook with the lid off for 10 minutes.
Taste and adjust seasonings (more fish sauce or palm sugar) as necessary.
Remove lemongrass stalk and kaffir lime leaves.
Serve with freshly steamed rice (we used basmati, however jasmine would be more authentic).
Enjoy!