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Red chicken curry
A great classic of Thai cuisine that truly shines when the curry paste is made with fresh ingredients. Yum!
Prep
20 min
Cook
40 min
Serves
4
Ingredients
For:
4
servings
- 3 tbsp red curry paste (see recipe in the notes)
- 2 tbsp vegetable oil
- 500 g chicken thigh (boneless, cut into pieces)
- 200 ml coconut milk≈ 200 g
- 1,5 tbsp fish sauce
- 1,5 tbsp palm sugar finely chopped (otherwise another sugar)
- 2 tbsp coconut cream (otherwise coconut milk)
- 2 kaffir lime leaves (finely shredded)
- 0,5 long Thai mild chilli (otherwise mild chilli from Les Landes)
- 1 tsp cornstarch
Method
- 1Heat the oil in a pan over medium heat. Add half of the red curry paste and stir for 1 minute.
- 2Add the chicken pieces and cook until they take on colour. Pour in the coconut milk, add the rest of the curry paste and lower to a gentle heat. Cover and simmer for 30 minutes, stirring occasionally.
- 3Taste. Adjust the seasoning by adding fish sauce and palm sugar to taste. Add a little cornstarch slurry (premixed with water) if you'd like a thicker sauce.
- 4Add the coconut cream, chilli slices and finely sliced kaffir lime leaves just before serving.
Equipment
Notes
Here is my red curry paste recipe
