Thai Red Curry



Thai Red Curry
This recipe uses more common ingredients but the traditional ones are included in brackets. You can use store bought paste if desired.
Prep time: 
Cook time: 
Total time: 
thai red curry paste
  • ½ dried chili flakes
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 4 hot red chillies, chopped
  • 2cm piece of ginger (or galangal) peeled, chopped
  • 2 garlic cloves, chopped
  • ½ small onion, chopped
  • 1 lemongrass stalk, chopped
  • 1 kaffir lime leaf, finely shredded
  • ¼ chopped coriander (or roots)
  • 2 teaspoon fish oil (or shrimp paste)
  • 1 tablespoon peanut oil
  • 1½ tablespoons peanut oil
  • 500 grams chicken thigh fillets, cut in strips
  • ½ cup Chicken Stock
  • 1½ cups sliced veges (beans, snow peas, brocoli, zucchini for example)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 400ml can coconut milk
  • ⅓ cup basil leaves
  1. Process or grind the paste ingredients.
  2. Heat the oil in a pan and cook the paste on medium to low heat until fragrant.
  3. Stir in the chicken and cook until all white. Add the veges and cook for another two minutes.
  4. Add the remaining ingredients except basil.
  5. Simmer for 40 minutes.
  6. Stir in basil leaves and serve with jasmine rice.

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