Thai Red Chicken Curry

Prep Time:

10 minutes

Cook Time:

20 minutes

Serves:

Not specified

This is a milder curry than the green version. You can spice it up with fresh red chilli and extra red curry paste. Serve with Thai jasmine rice. It is an easy midweek dish for two, with plenty of leftovers. For a vegan version, omit the chicken and use vegetable stock, then add extra vegetables such as courgette, aubergine and bean sprouts; check that your curry paste is vegan.

Ingredients

2–3 tbsp red curry paste, depending on how fiery you like it
3 cloves garlic, peeled & crushed
4 tbsp coriander leaves, stalks & roots cleaned & chopped
3 tbsp coconut oil / cooking oil
6 lime leaves torn (optional)
1 stick lemongrass, outer leaves discarded
1 x 400ml tin coconut milk
300ml chicken stock or vegetable stock
8 chicken thighs
½ butternut squash
1 medium sweet potato
2 tsp fish sauce
1 lime, juiced
1 tbsp 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 in the oil 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 lightly browned.
6 Then add the coconut milk, chicken stock and lemon grass.
7 Bring to a simmer and cook for 9 minutes, then check that the thickest pieces of chicken have reached 75°C for 30 seconds.
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.