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Thai red curry

 


Method 1


Ingredients

1tbsp vegetable oil

1tbsp ginger

& garlic paste

red curry paste

800ml coconut milk

8 skinless, boneless chicken

thighs, cut into large chunks

4 lime leaves

(ideally fresh)

2tbsp fish sauce

1tsp brown sugar

Thai basil

basil

or coriander, plus extra to serve

1 red chilli

sliced diagonally

thumb-sized piece ginger

cut into matchsticks

cooked jasmine rice

to serve


step 1

Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.


step 2

Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.


step 3

Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.


step 4

Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.


step 5

Bring to the boil, take off the heat and add ½ small pack Thai basil.


step 6

Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.



Method 2


Ingredients:

- 1 can of coconut milk

- 2 tablespoons of red curry paste

- 1 pound of boneless chicken, sliced into thin strips

- 1 tablespoon of vegetable oil

- 1 red bell pepper, sliced

- 1 onion, sliced

- 1 teaspoon of fish sauce

- 1 tablespoon of brown sugar

- 1 cup of chicken broth

- Fresh basil leaves for garnish


Instructions:

1. In a wok or large skillet, heat the vegetable oil over medium heat.

2. Add the red curry paste and cook for 1-2 minutes until fragrant.

3. Add the sliced chicken and cook until browned on all sides.

4. Add the sliced bell pepper and onion, stirring until they soften.

5. Pour in the coconut milk and chicken broth, stirring to combine.

6. Season with fish sauce and brown sugar, adjusting to taste.

7. Simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.

8. Serve hot over steamed rice, garnished with fresh basil leaves.



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