Thai Red Curry
This thai red curry packs a punch, combining flavours from all corners of your mouth, the salt, the sweet, the sour and the spice. This curry is guaranteed to knocked your socks off! Keep milk on standby if you over do the chilli!
Ingredients
- 4 chicken thighs sliced into thin pieces
- 2 tablespoon red curry paste just store bought, or you can make your own!
- 1 tablespoon coconut oil
- 2 fresh Kaffir lime leaves me leaves removed from the stem rolled and chopped OR sub with 2 teaspoon of lime zest and the juice of a whole lime if you can't find the leaves
- 1 red chilli seeds removed and finely sliced (use according to taste preferences)
- 14.5 oz can coconut cream or sub coconut milk but will be runnier
- 2 teaspoon fish sauce
- 2 teaspoon coconut sugar or sub palm sugar or cane sugar
- ½ cup Thai basil or use regular basil if you cant get Thai basil
- ½ teaspoon white pepper
Instructions
- Heat cocunut oil of high heat in a wok or large, deep frying pan if you dont have a wok.
- Add curry paste, then chicken and stir for 2 minutes until chicken is seared, fragrant and changing colour.
- Back off heat and add cocunut cream/milk. Stir until combined.
- Add fish sauce, chilli, pepper and lime and cook for a couple of minutes.
- Add coconut sugar, and taste to see if you have the balance right.
- Simmer for long enough to ensure chicken is perfectly cooked and juicy. It should only take another 5-10 minutes if your pan is hot enough.
- Add basil and stir.
- Serve immediately over long grain white rice.
Notes
When in Thailand we were taught that all Thai food is about getting the sweet (palm or cocunut sugar), the sour (lime), the salty (fish sauce) and the spicy (chilli) elements all in a perfect balance. Make sure you keep tasting you curry as you add the ingredients!