Thai Red Curry
Recipe by
BBC Good Food
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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
Ingredients
- 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)
Method
- 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