Thai red curry with chicken and fragrant Jasmine white rice

AuthorHungry PandaCategoryDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr

 2 chicken breast (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 tbsp red curry paste (we like it spicy, so reduce this amount if you want less heat)
 1 tin of coconut cream/milk (we add a splash of milk as well to dilute the coconut cream a little)
 1 tbsp sugar (brown or white, both work well)
Thai red curry paste (if you want to make fresh at home)
 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
 3 shallots peeled and sliced
 2 sticks lemongrass finely chopped
 1 tsp grated Kaffir Lime peel (or substitute fresh lime peel if not available)
 1 tbsp galangal finely chopped
 ½ tbsp coriander root, chopped
 1 tsp coriander seeds
 ½ tsp black peppercorns
 ½ tbsp gapi (Shrimp Paste)
 ½ tsp cumin seeds

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 Yum Asia rice cooker!

To make your own curry paste. 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. Add 45 minutes to prep time for making home made paste.

If you use shop bought curry paste from your local Asian supermarket, we find Mae Plot or Panthai brands are excellent.

Ingredients

 2 chicken breast (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 tbsp red curry paste (we like it spicy, so reduce this amount if you want less heat)
 1 tin of coconut cream/milk (we add a splash of milk as well to dilute the coconut cream a little)
 1 tbsp sugar (brown or white, both work well)
Thai red curry paste (if you want to make fresh at home)
 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
 3 shallots peeled and sliced
 2 sticks lemongrass finely chopped
 1 tsp grated Kaffir Lime peel (or substitute fresh lime peel if not available)
 1 tbsp galangal finely chopped
 ½ tbsp coriander root, chopped
 1 tsp coriander seeds
 ½ tsp black peppercorns
 ½ tbsp gapi (Shrimp Paste)
 ½ tsp cumin seeds

Directions

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 Yum Asia rice cooker!

To make your own curry paste. 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. Add 45 minutes to prep time for making home made paste.

If you use shop bought curry paste from your local Asian supermarket, we find Mae Plot or Panthai brands are excellent.

Thai red curry with chicken and fragrant Jasmine white rice