Thai Red Curry is a popular, traditional dish from Thailand. The base of the dish is a strong chilli based curry paste with some form or protein such as chicken, pork or shrimps finished in creamy coconut milk!

Total prep and cooking time – 30 minutes

Serves – 4

Serving recommendation: Best served with coconut rice, with coriander, cashews, fresh chilli, fresh lime & spring onion on top.

Learn more about where to find Thai Red Curry here!

To get started, ensure you have the kettle boiled and two saucepans ready.

Ingredients

4CHICKEN THIGHS
1ONION
2GARLIC CLOVES
1 THUMBGINGER
2 TABLESPOONSRED CURRY PASTE
1 TEASPOONHONEY
1 TEASPOONFISH SAUCE
400MLCOCONUT MILK
COCONUT RICE
1 MUGBASMATI RICE
THUMB SIZED SLICECOCONUT CREAM
2 MUGSWATER

Method

Step 1

Finely dice the onion and add to a medium sized saucepan on a high heat with a dash of vegetable oil and saute for a few minutes until softened, then add the chilli paste. You are looking to fry off the rawness of the paste and bring out the flavour. Do this for a further minute.

Step 2

Add a the ginger and garlic, allow to fry with the spices for 30 seconds and then add the chicken thighs.

Stir the chicken thighs in the paste to ensure they are well coated.

Step 3

Now stir in the honey and fish sauce, ensure the pan is on a high heat and add half of the coconut milk bringing it to a boil.

Step 4

Whilst the curry begins to boil, add your rice along with the thumb of coconut cream and water to another pan. Break up the coconut cream into small pieces and stir through the rice. Bring to the boil and simmer until the water has evaporated (about 11 minutes) and then set aside ready to serve.

Step 5

With the curry boiling, you can add the rest of the coconut milk, keep the curry simmering for 20 minutes.

Serve the curry along with the rice in a shallow bowl, and garnish with cashews, spring onion, chopped coriander, fresh lime juice and freshly chopped red chilli.