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Chicken Thai Red Curry Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
(01) 200g chicken (substitute with tofu for a vegetarian option)
(02) 450ml coconut milk
(03) 2 red chillies
(04) 2 tsp palm sugar
(05) 1 tbsp fish sauce (add a pinch of salt instead for vegetarians and taste)
(06) 10 basil leaves
(07) 3 - 4 leaves of kaffir lime leaves
(08) 2 tbsp vegetable oil
(09) Vegetables for the curry (aubergine, fine beans or courgettes)

CURRY PASTE INGREDIENTS
(01) 5 - 6 seeded large dry spur red chillies (soaked overnight in water or boiled until soft, double the amount if you use smaller dried red chillies)
(02 3 shallots
(03) 2 lemongrass stalks, finely sliced
(04) 1 tsp galangal
(05) 1 tbsp garlic cloves
(06) 1 tsp of salt
(07) 1 tsp of shrimp paste (leave out for vegetarians)
(08) 1 tbsp coriander stalk
(09) 4 kaffir lime leaves or 1 tsp kaffir lime peel
(10) 1/4 tsp of roasted coriander seeds
(11) A pitch of roasted cumin seeds
Directions:
Directions:
(01) Using a pestle and mortar, crush and mix your curry paste ingredients until it forms a thick red paste.
(02) Put a medium-sized pan on medium heat, add oil, and stir in your curry paste as well as the kaffir lime leaves until it becomes fragrant.
(03) Reduce to a low heat and gradually add in your coconut milk a little at a time, whilst stirring until a red oil surfaces.
(04) Whilst the curry is boiling, add the chicken (or tofu) and kaffir lime leaves. Cook for 10 minutes until the chicken is thoroughly cooked then add your vegetables.
(05) Add the fish sauce, palm sugar, red chillies and basil whilst stirring for a few seconds to warm them through.
(06) Turn off the heat, serve in your favourite bowl over jasmine rice and enjoy.
Number Of Servings:
Number Of Servings:
Serves 2
Personal Notes:
Personal Notes:
Did you know the Thai word for curry is gaeng (also written as kang, gang, or geng)?

Ingredients can be found in most supermarkets' world food section, or in your local Asian supermarket.

I learned how to cook this at the Chaophraya Thai Restaurant in Edinburgh.

 

 

 

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