Thai red chicken curry

Method 1

Ingredients

2 tbsp vegetable oil

400ml coconut milk

4 boneless chicken thighs

(about 250g), cut into chunks or sliced

1 courgette

cut into 1.5cm rounds or roughly chopped

1 aubergine

roughly chopped

100g bamboo shoots

sliced

1 tsp sugar

1 tsp fish sauce

½ tbsp oyster sauce

½ tsp lemon juice

cooked jasmine rice

and 1 sliced red chilli, to serve

For the red curry paste

3 dried arbol chillies

soaked in water for 10 mins, deseeded

½ red chilli

sliced

10g coriander

stems sliced, leaves picked and reserved to serve

1 lemongrass stalk

thinly sliced

½ lime

zest pared

5g galangal

peeled and roughly chopped

1 shallot

roughly chopped

2 garlic cloves

crushed

2 tbsp vegetable oil

½ tbsp paprika

1 tsp shrimp paste

(optional)

step 1

Blend all the curry paste ingredients together in a food processor with 2 tbsp water and ¼ tsp salt until smooth.

step 2

Heat the vegetable oil in a medium saucepan over a medium heat and fry the curry paste for 2-3 mins until fragrant. Spoon in 3 tbsp of the coconut milk and tip in the chicken. Cook, stirring, until the chicken has browned but is not completely cooked. Stir in the rest of the coconut milk, the courgette, aubergine and bamboo shoots. Bring to the boil and simmer for 15 mins. Stir in the sugar, fish sauce, oyster sauce and lemon juice. Serve with fluffy jasmine rice and scatter over the coriander leaves and sliced red chilli.

Method 2

ingredients:

- 1 lb chicken breast, sliced

- 1 can (13.5 oz) coconut milk

- 2 tbsp red curry paste

- 1 red bell pepper, sliced

- 1 onion, sliced

- 1 tbsp vegetable oil

- 2 tbsp fish sauce

- 1 tbsp sugar

- Thai basil leaves

- Red chili, sliced (for garnish)

- Cooked jasmine rice

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat.

2. Add red curry paste and stir-fry for 1-2 minutes until fragrant.

3. Add chicken and cook until no longer pink.

4. Pour in coconut milk and bring to a simmer.

5. Add red bell pepper and onion, and cook for another 5-7 minutes until vegetables are tender.

6. Season with fish sauce and sugar.

7. Stir in Thai basil leaves and turn off the heat.

8. Serve Thai red chicken curry over jasmine rice, garnished with sliced red chili.

Comments

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