Thai Red Curry – Chicken

A tasty Thai Red Curry with Chicken. This is a quick version which incorporates all the flavours of the east with the help of a Thai curry paste.
I know it’s cheating, but there are some excellent curry pastes out there these days and it really does save a lot of time and effort. We have used Blue Dragon Thai red paste but there are many more brands available. Purchase chicken for this recipe

Thai Red Curry - Chicken

Print Recipe

A tasty Thai Red Curry with Chicken. This is a quick version which incorporates all the flavours of the east with the help of a Thai curry paste.

• CourseMain Dish

Servings	Prep Time
4	10

Cook Time

20

Servings Prep Time 4 10

Cook Time 20

Thai Red Curry - Chicken Print Recipe A tasty Thai Red Curry with Chicken. This is a quick version which incorporates all the flavours of the east with the help of a Thai curry paste. CourseMain Dish Servings Prep Time 4 10 Cook Time 20 Servings Prep Time 4 10 Cook Time 20

Ingredients

• 600 g Seafresh Chicken Goujons
• 70 g Thai Red Curry Paste
• 1 tin (400 ml) Coconut Milk
• 2 -3 Spring Onions
• 1 Aubergine
• 1 Red Pepper
• 1 1/2 tsp Fish Sauce
• 2 tbsp Palm Sugar
• 2 -3 Kaffir Leaves

Servings:

Instructions

1. Put curry paste in a deep pan on a medium heat. Stir in the curry paste with 1 TSP of vegetable oil until curry started to dry a little, approx 1-2 mins.
2. Add Kaffir lime leaves to the curry and keep stirring until cooked, another 1 minute or so. You will smell herb from Kaffir leaves.
3. Add the chicken stirring occasionally until coloured white.
4. Add 1/2 of the coconut milk and bring to the boil.
5. When coconut milk starts to boil add the onions, peppers and aubergine. Cook for a further 3 -4 minutes. Add extra chillies if you like it hot!
6. Add the rest of the coconut milk along with the sugar and a few dashes of fish sauce. Taste and correct the seasoning. More salty add more fish sauce, if you like it sweeter add a little more sugar.
7. Serve with Basmati rice and naam bread.