Thai Red Curry
This Thai Red Curry is the perfect way to introduce bold, aromatic dishes to your weekly rotation without overwhelming young taste buds.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
4 chicken breasts
2 star anise (you will find this in the spice section)
1 chicken stock cube
2 bay leaves
2 kaffir lime leaves (not essential if you don’t have them)
Salt and freshly ground pepper
2 tbsp vegetable oil
4 garlic cloves, minced
1 inch ginger, grated
2 stalks lemongrass, finely chopped
1 red chilli, finely chopped
3 tbsp Thai red curry paste
400ml coconut cream or coconut milk (half of each can be used)
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp brown sugar
Sweet basil leaves, to garnish (regular basil can be substituted)
Raw chilli, finely sliced (optional garnish)
Method
Half-fill a saucepan with water and bring to a simmer.
Add chicken breasts, star anise, stock cube, one bay leaf, one lime leaf, and a little salt and pepper.
Simmer for 25 minutes until chicken is fully cooked. Remove and set aside.
In a deep frying pan or casserole pot, heat 2 tbsp vegetable oil on medium.
Add the garlic, ginger, lemongrass, and chilli; fry for one minute.
Add the red curry paste and combine with the ingredients for another minute.
Add the coconut cream/milk, one lime leaf, one bay leaf, fish sauce, soy sauce, and brown sugar. Simmer for 5–10 minutes.
Season to taste. Remove and dispose of bay leaf and lime leaf.
(Optional) Blend the sauce for a smoother finish, then return to the pan.
Shred cooked chicken into bite-sized pieces and add to sauce. Simmer for a few extra minutes.
(Optional) To thicken the sauce, mix 1 tbsp cornflour with 2 tbsp cold water and stir in, or simmer longer to reduce.
Serve with fluffy jasmine rice and garnish with sweet basil leaves and finely chopped chilli.
