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Print Red Thai curry

This fragrant Thai chicken curry makes a delectable dinner. If you have more time, try making your own red Thai curry paste – Thai pastes abound, but there is nothing like making your own: you just can’t replicate the fresh, zesty fragrance of kaffir lime leaves and lemongrass when it’s been in a long life, pasteurised jar. Eat with boiled or steamed white rice, greens and a good handful of coriander if you have some around.

Ingredients

  • for the paste:
  • 1 tsp each of coriander seeds, cumin seeds, white peppercorns & salt
  • 3 garlic cloves, chopped
  • 2 fresh lime leaves (or 4 freeze dried)
  • 1 stick fresh lemongrass, finely chopped
  • 4cm fresh ginger (or galangal), finely chopped
  • 3 fresh red chillies, deseeded & chopped
  • 1 tsp shrimp paste (or 2 of fish sauce)
  • for the curry:
  • 600g skinless chicken breast, cut into large dice
  • 275ml coconut milk
  • 275ml chicken stock
  • Lemongrass stick, finely sliced lengthways
  • 2 lime leaves
  • 2 tbsp fish sauce
  • 2 tsp sugar (ideally palm sugar)
  • 3 tbsp broken cashew nuts, toasted in a dry frying pan
  • Handful fresh coriander, chopped

Method

  1. First make the paste: Grind the spices and salt together in a mortar. Transfer to a food processor and add the rest of the ingredients, blend to a coarse paste.
  2. For the curry, mix the curry paste with the chicken. Next, warm the coconut milk, stock, lemongrass, lime leaves, fish sauce and sugar in a small saucepan. Set aside to infuse for 20 minutes.
  3. Brown the chicken in a deep frying pan for 5 minutes, sieve the liquid into the pan and simmer for 15 minutes. Serve garnished with the nuts and coriander.
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