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.
To get started, ensure you have the kettle boiled and two saucepans ready.
|2 TABLESPOONS||RED CURRY PASTE|
|1 TEASPOON||FISH SAUCE|
|1 MUG||BASMATI RICE|
|THUMB SIZED SLICE||COCONUT CREAM|
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.
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.
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.
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.
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.