This is not the most traditional Thai red curry but the flavour delivers and it hits the spot.
Use any vegetables of your choice. This is what I whipped together on a day where I needed to clean out my fridge. We had too many sweet potatoes and snow peas so I grabbed those, and instead of Thai basil (which we actually grow in our back yard, but it’s not in season at the moment) I used Vietnamese mint.
WATCH: if you’re a visual learner, watch me make this dish here.
Thai Red Curry with Chicken
- 3 tablespoons Red curry paste
- 1 cloves Minced garlic
- 1 teaspoon Minced gingner
- 1 tablespoon Minced lemongrass (you can buy lemongrass paste ready made, or chop it yourself fresh)
Thai Red Curry
- 1.5 tablespoon Vegetable oil
- 0.5 cup Chicken broth/stock (low sodium)
- 200ml Coconut milk
- 3 Kaffir lime leaves
- 0.5 tablespoon Palm sugar (substitute: any other sugar)
- 175 g Chicken thighs cut into thick slices
- 75 g Sweet potato or pumpkin
- 60 g Green beans or snow peas
- 6 Thai basil leaves (if not in season, use Vietnamese mint)
- Steamed jasmine rice
- Coriander for garnish
- Heat oil in a large heavy based skillet over medium high heat. Add curry paste, lemongrass, garlic and ginger. Cook for about 2 minutes until it 'dries out' i.e. it will splatter a lot due to the liquid which will start to relax as you cook it.
- Add coconut milk, lime leaves, sugar. Taste. Saltiness will depend on your chicken broth. Add less fish sauce if it is quite salty, otherwise add the recommended amount. Stir, then add chicken.
- Let it simmer for 8-10 minutes or until the chicken is cooked through. While that's cooking, boil your sweet potatoes so they are ready to add later.
- Taste again, adjust sweetness (add more sugar) and salt (fish sauce).
- Add vegetables. Cook for a few more minutes or until the veges are cooked through & the sauce is thickened. Remove from heat. Stir through Thai basil leaves.
- Serve! Garnish with coriander & serve with rice.