A 'hot' favourite of the Thais and one of our favourites too!
This dish can be as easy as buying the ready made paste from an Asian supermarket or you can make your own paste to add to the coconut milk. This really is cooking at it’s easiest and most delicious!
- Chicken (cut into bite size chunks/strips, you can use seafood as well or if you prefer vegetarian use tofu)
- Vegetables – we use potatoes (par-boiled), green beans, carrots, mange tout, red pepper, baby sweetcorn, broccoli and cauliflower)
- 3 dessertspoons of red curry paste (we like it spicy, so reduce this amount if you want less heat)
- Can of coconut cream/milk (we add a splash of milk as well to dilute the coconut cream a little)
- 1 dessertspoon of sugar (brown or white, both work well)
1. Warm the coconut milk and sugar in a pan (you will need a lid) and then add the red curry paste to the warming coconut milk and make sure it is all dissolved – it should be a nice rich pink colour when all the lumps of curry paste have gone.
2. Once the red curry sauce is starting to bubble add the raw chicken breast and stir around a little. When the chicken has changed to a white colour add the potatoes and carrot to the red curry sauce, bring to the boil and then allow to simmer for 20 minutes.
3. At this point you can either turn the heat off and leave the chicken, potatoes, carrots and sauce to stand. We find doing this improves the flavour a lot.
4. Add the rest of the veg and cook for another 15 minutes, simmering gently allowing the flavours of the sauce to seep into the veg.
5. It’s then ready to eat with the perfect rice you have cooked in your Zojirushi rice cooker!
- 5 Large red Dried Chillies or 3 long red chillies deseeded (leave some seeds in if you like it hot)
- 5 Cloves of Garlic peeled and sliced
- 2 or 3 Shallots peeled and sliced
- 2 Stalks of Lemongrass finely chopped
- 1 Tsp Grated Kaffir Lime peel (or substitute fresh lime peel if not available)
- 1 Tbsp Galangal finely chopped
- 1/2 Tbsp Coriander root, chopped
- 1 Tsp Coriander seeds
- 1/2 Tsp Peppercorns
- 1/2 Tbsp Gapi (Shrimp Paste)
- 1/2 Tsp Cumin seeds
Blend all ingredients together into a paste using a mortar & Pestle or a blender. This recipe will make about 180g of paste. The left over will keep for several days in a sealed plastic bag in a refrigerator.
If you use shop bought curry paste from your local Asian supermarket, we find Mae Plot or Panthai brands are excellent.
Here is our vegetarian red curry with tofu