Thai red chicken curry
How to make Thai red chicken curry recipe
Serves 4
Preparation time 15 minutes, Cooking time 35 minutes
Ingredients:
1 tablespoon sunflower oil
3 shallots, finely chopped
3 garlic cloves, finely chopped
2 tablespoons Thai red curry paste
2 teaspoons galangal paste
400 ml (14 fl oz) can reduced-fat coconut milk
2 teaspoons Thai fish sauce
1 teaspoon palm sugar or soft light brown sugar
3 kaffir lime leaves
6 boneless, skinless chicken thighs, diced
handful of Thai basil leaves (optional)
Method:
Heat the oil in a saucepan over a medium heat, add the shallots and garlic and fry for 3–4 minutes until softened. Stir in the curry paste and galangal paste and cook for 1 minute. Mix in the coconut milk, fish sauce, sugar and lime leaves and bring to the boil.
Stir in the chicken, then reduce the heat, cover and simmer for 30 minutes, or until the chicken is cooked through, stirring occasionally. Stir in the basil leaves, if using, and serve with boiled rice.
For Thai green chicken curry, make the curry as above, adding 2 peeled and finely chopped lemon grass stalks when frying the shallots and garlic.
Replace the red curry paste with 2 tablespoons Thai green curry paste and stir in, then continue as above. To finish, stir in the grated rind of 1 lime and lime juice to taste, garnish with chopped coriander and serve immediately.
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| Thai red chicken curry |
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