In this quick and easy recipe, we’ll guide you through the steps to create a restaurant-quality Chicken Red Thai Curry right in your own kitchen. From the rich blend of Thai spices to the tender chunks of chicken bathing in a creamy coconut milk broth, this dish is a symphony of taste that’ll have your taste buds dancing.
Serves 2 people.
Ingredients
2″ finger root/ginger, roughly chopped
3 tbsp mild dried red chillies, soaked in water for 1 hour
1 lemon grass, roughly chopped
1″ galangal, roughly chopped
Thai shallot
2 garlic cloves, finely chopped
skin of 1 kaffir lime
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp white pepper
1 tsp shrimp paste
1 tsp salt
2 Thai eggplant, roughly chopped
1 large fresh red chilli, roughly chopped
1 kaffir lime leaf
small handful Thai basil
oil of choice
400ml coconut milk.
2 skinless chicken thighs, roughly chopped
2 heaped tsp palm sugar
3 tsp fish oil/sauce
Method
– Place the finger root, galangal, garlic, lemon grass, and kaffir lime skin in a pestle mortar and grind into a coarse paste.
– Add the white pepper, coriander seeds, cumin seeds, shrimp paste, salt, and red chillies, and grind into a paste. This is your Thai Red Curry Paste.
– Add 2 tbsp of oil to a hot pan along with 1 heaped table spoon of your Thai red curry paste. Cook until you begin to smell it.
– Add 2 tbsp coconut milk. Tear up the kaffir lime leaf and add it to the pan. Mix well.
– Add the chicken and cook for 2 minutes.
– Add the remaining coconut oil and stir through. Cook until the chicken is cooked through.
– Add the palm sugar, fish oil, and egg plant. Stir through and cook for 2 minutes.
– Add the fresh red chillies, Thai basil, stir through, and serve with a drizzle of coconut milk.