Thai Red Chicken Curry
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
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
1Â Remove the skin from the chicken thighs and cut into 2cm pieces.
2Â Peel and chop the butternut squash and sweet potato into 2cm cubes.
3Â On a medium heat, cook the garlic and coriander roots until soft without colour.
4Â Add the red curry paste and stir for a couple of minutes until the aromas are released.
5Â Then add the chicken, coating the chicken with the paste, cook for 3/4 minutes until light brown.
6Â Then add the coconut milk, chicken stock and lemon grass.
7Â Bring to a simmer and cook for 9 minutes.
8Â Add the butternut squash and sweet potato, then cook for a further 4/5 minutes until they are soft.
9Â Finish the dish with the lime juice, palm sugar, fish sauce, Thai basil, and coriander leaves.
