Easy to make and bursting with flavour, red Thai curry is popular classic Thai dish that is healthy and gluten free.
Ingredients:
- 1tbsp vegetable oil
- 1tbsp ginger & garlic paste
- red curry paste
- 800ml coconut milk
- 8 chicken thighs, cut into large chunks
- 4 fresh lime leaves
- 2tbsp fish sauce
- 1tsp brown sugar
- Thai basil
- basil or coriander, plus extra to serve
- 1 red chilli (sliced diagonally)
- thumb-sized piece of ginger (cut into thin sticks)
- Jasmine rice for serving
Method:
- Heat 1tbsp vegetable oil over a medium heat in a wok or large saucepan. Fry 1tbsp ginger and 1tbsp garlic paste for 2 minutes. Add 5-6 tbsp of red curry paste and sizzle for a few seconds. Pour in 800ml of coconut milk.
- Bring mixture to the boil and then reduce to a simmer. Stir a little, then wait for the oil to rise to the surface.
- Add the diced chicken and lime leaves, simmer for 12 minutes, or until the chicken is cooked.
- Add a pinch of brown sugar and 1 tbsp of fish sauce. To make the meal sweeter, add more sugar, to make it saltier, add ore fish paste.
- Bring to the boil, then take off the heat and add half a small pack of Thai basil.
- Spoon the curry into bowls and garnish with red chilli, a small piece of ginger and basil leaves. Serve with jasmine rice.
