Poultry
Thai Red Chicken Curry
Prep Time:
10 Minutes
Cook Time:
20 Minutes
Serves:
N/A
This is a milder version of the green curry. You can spice it up with fresh red chilli and extra red curry paste. Served with Thai Jasmine rice. This is a good easy mid-week dish to make for two; with plenty of leftovers! Alternatively, you can make a vegan version by omitting the chicken, adding extra vegetables, a courgette, an aubergine, and bean sprouts.
Ingredients
- 2/3 tbs red curry paste, depending on how fiery you like it
- 3 cloves garlic, peeled & crushed
- 4 tbs coriander leaves, stalks & roots cleaned & chopped
- 3 tbs coconut oil / cooking oil
- 6 lime leaves torn (optional)
- 1 stick lemon grass, outer leaves discarded
- 1 x 400 ml tinned coconut milk
- 300 ml chicken stock or vegetable stock
- 8 chicken thighs
- 1/2 butternut squash
- 1 medium sweet potato
- 2 tsp fish sauce
- 1 lime juiced
- 1 tbs palm sugar
- 12 Thai basil leaves
Method
1 Remove the skin from the chicken thighs and cut into 2cm pieces.
2 Peel and chop the butternut squash and sweet potato into 2cm cubes.
3 On a medium heat, cook the garlic and coriander roots until soft without colour.
4 Add the red curry paste and stir for a couple of minutes until the aromas are released.
5 Then add the chicken, coating the chicken with the paste, cook for 3/4 minutes until light brown.
6 Then add the coconut milk, chicken stock and lemon grass.
7 Bring to a simmer and cook for 9 minutes.
8 Add the butternut squash and sweet potato, then cook for a further 4/5 minutes until they are soft.
9 Finish the dish with the lime juice, palm sugar, fish sauce, Thai basil, and coriander leaves.
