Thai Red Curry

Thai Red Curry

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Ingredients

-

+

serves

• 1 tbsp vegetable oil
• 1 tbsp ginger & garlic paste
• 5 tbsp red curry paste
• 800 ml (2 cans) coconut milk
• 8 skinless, boneless chicken thighs, cut into large chunks
• kaffir lime leaves (ideally fresh)
• 2 tbsp fish sauce
• 1 tsp brown sugar
• ¹⁄₂small pack Thai basil basil or coriander, plus extra to serve
• 1 red chilli, sliced diagonally
• thumb-sized piece ginger, cut into matchsticks
• cooked jasmine rice, to serve

Steps

STEP 1

Mark as Done

Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.

STEP 2

Mark as Done

Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.

STEP 3

Mark as Done

Add 8 skinless, boneless chicken thighs, cut into chunks, and kaffir lime leaves, and simmer for 12 mins or until the chicken is cooked through.

STEP 4

Mark as Done

Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.

STEP 5

Mark as Done

Bring to the boil, take off the heat and add ½ small pack Thai basil.

STEP 6

Mark as Done

Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.