Thai Red Chicken Curry
- January 3rd, 2010
- By Andrea
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What better way to enjoy the new year than with some new tastes. Here is a really easy recipe to try out on friends and family who are looking to spice things up a bit:
- Before you start cooking, prepare the following: 500g of chicken breasts cut into thin slices, 2 tablespoons of garlic finely chopped (substitute with 1 tsp of garlic flakes soaked in a little water for 20 minutes or until soft if you don’t have fresh garlic available), grate 1 lemon (you will only use the grated rind and not the juice).
- Heat 15 ml of cooking oil, olive oil, or peanut oil in a large saucepan.
- When the oil is hot, add about 2-3 tablespoons of thai red curry paste and stir for about 30 seconds. (If you prefer a stronger, hotter experiment with the amount of curry paste used until it’s to your liking).
- Add the chicken and stir until it is completely covered by the curry paste.
- Add 1 teaspoon of ginger, 1 teaspoon of tumeric, and the garlic you prepared beforehand. Stir-fry for a few seconds and turn the heat down to low.
- Add 400ml of coconut milk (which can be replaced with cream if you want a richer curry), the grated lemon rind and 2 teaspoons of sugar. Make sure that you get no lemon juice into the pan otherwise the cream will curdle … the dish will still taste delicious but look very unappetising!
- Simmer over low heat for 30 minutes, stirring occasionally, until the dish has reached a creamy consistency.
- Serve with jasmine rice or pad thai noodles for an authentic thai feel. (This recipe should easily feed four adults.)
- Garnish each serving with a couple of fresh basil leaves.
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