Thai Red Curry with Chicken
Quick and easy 30 minute Thai curry recipe full of flavour!
Equipment
- Deep lidded frying pan or pot
- Chopping board
- Sharp knife
- garlic press
Ingredients
- 4 boneless skinless chicken thighs
- 1 tbsp Mae Ploy Thai red paste
- 1 shallot diced
- 2 garlic cloves minced
- 1 tsp minced ginger
- 1 tin coconut milk 500ml
- 1 cup green peas
- ½ cup green beans
- ½ red pepper
- ½ green pepper
- ¼ cup thai basil
- ¼ cup coriander
- 2 kaffir lime leaf cut into strips
Instructions
- Wash your vegetables. Slice your peppers into medium strips and your green beans in half or quarters. Dice the shallot and mince the garlic. Set everything aside into separate bowls for ease.
- Cut the kaffir lime leaves into strips and roughly chop the coriander. The thai basil can remain whole.
- Wash your chicken then dry and use a meat mallet to lightly tenderise the meat. Then slice into strips discarding of any excess fat.
- Heat oil in your pan and fry the chicken until white all over. Next add the paste and the chopped shallot, minced ginger and garlic. Continue to stir and sauté until the onion is limp and golden - about 4 minutes.
- Add the coconut milk to the pan stir and season with salt and pepper. Cover and leave on high and allow to come to the boil.
- When boiling turn the heat down to medium/low and add your vegetables and leave to simmer for 10/15 mins until the vegetables are to your taste.
- Just before turning off the heat add your fresh herbs and kaffir lime leaf and 3-4 drops of fish sauce. Mix and leave for a further 2-3 minutes and your curry is ready to go!
Notes
- Prep - I always wash and prep my vegetables at the start of cooking and separate everything into bowls for ease when cooking later. This is a french cooking technique called mise en place!
- Fresh herbs - I use a pair of kitchen scissors to cut the kaffir lime leaf into nice little strips like you find in Thai restaurants. The Thai basil can stay whole as you will stir it in at the end and it doesn't need chopping or it can easily overpower the curry.
- Chicken - Be sure to tenderise the meat for juicy tender chicken!
- Vegetables - you really can use what ever you want in your curry. Be sure not to overcook your vegetables so they provide some texture and crunch to your curry!