Thai Red Curry

Loosely based on a recipe of John and Lisa’s Saturday Kitchen, see full recipe here.

Serves 4

  • 1 kg of chicken
  • 100g red curry paste (Mae Ploy brand is good)
  • 30g brown sugar
  • 2 tins of coconut milk
  • 1 tbsp Thai fish sauce
  • 2cm ginger
  • 2 lemon grass stalks
  • 1 red chilli
  • 2 garlic cloves
  • Potatoe and peppers (optional)
  • Limes
  • Jasmine rice

Slice chicken thinly and pan fry in vegetable oil till brown on both sides. Set aside.

Rough chop the ginger, red chilli, garlic cloves and lemon grass. Add to a blitzer with some water and reduce to a paste.

In a pot or wok, heat a little oil, add 2 tbsp of coconut milk fry until bubbles. Then add the curry paste and fry until it bubbles and becomes fragrant. Then add the sugar and fish sauce and stir well and cook for a few mins. Then add the ginger, lemongrass, garlic and chilli paste and stir in. Add the rest of the coconut milk and cook for 15 mins on low heat letting it reduce and thicken. At this stage you could add some sliced peppers and cubed potato, the potato alone with help thicken the sauce. Add the cooked chicken to the sauce and stir.

Chop the coriander and stir in.

Serve with jasmine rice and segments of lime.

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