Thai red chicken curry
Thai Red Chicken Curry
Red curry paste is less pungent than its green cousin but still
packed with flavour. You can make your own or buy good examples from Asian supermarkets. Either way, impress your
friends with this tasty Thai classic.
Ingredients
- 2 tbsp vegetable oil
- 2 banana shallots, finely chopped
- 2cm piece root ginger, finely chopped
- 8 tbsp red thai curry paste
- 2 x 400ml tins coconut milk
- 12 skinless, boneless chicken thighs chopped into bitesized pieces
- 3 tbsp palm, or brown, sugar
- 1 1/2 limes, zest and juice
- 2 cloves garlic, finely chopped
- 3 tbsp fish sauce (Nam Pla)
- 1 x tin bamboo shoots
- 1 handful snow peas (mange tout)
- 8 tbsp frozen peas
- 60g coriander, chopped
- 1 handful thai basil leaves, torn
Instructions
1. Fry the chopped shallots, garlic and ginger over a medium heat until soft but not coloured. Add the curry paste, increase the heat and fry for 1
minute. 2. Stir in the coconut milk and bring to the boil, then add
the chicken, reduce the heat and simmer for 10 minutes. 3. Stir in the sugar, lime zest, lime juice and fish sauce.
Cook briefly until the sugar is dissolved. 4. Add the bamboo shoots and snow peas. Simmer for 3
minutes then add the frozen peas, chopped coriander
and basil. Cook for a final minute. 5. Serve with steamed jasmine rice or egg noodles.
Details
Prep time: Cook time: Total time: Yield: 4 servings