Thai Red Curry
BBC Good Food
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour
- 1 tbsp vegetable oil
- ½ tbsp ginger paste
- ½ tbsp garlic paste
- 5 tbsp red curry paste
- 800 ml coconut milk
- 8 skinless boneless chicken thighs (cut into large chunks)
- kaffir lime leaves (ideally fresh)
- 2 tbsp fish sauce
- 1 tsp brown sugar
- ½ pack thai basil
- basil (or coriander, plus extra to serve)
- 1 red chilli (sliced diagonally)
- thumb-sized ginger (piece, cut into matchsticks)
- jasmine rice (cooked, to serve)
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken thighs, cut into chunks, and kaffir lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, take off the heat and add ½ small pack Thai basil.
- Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
View the recipe instructions at BBC Good Food