Curry Monday – Thai Red Curry


I’ve always been interested in trying a Thai Red Curry. After a bit of searching on the internet I found a good recipe for curry paste. It was a great deal nicer than the bland looking photo would make out. The only change I would make next time would be to add some veg like mange tout. We’ll certainly be making this again soon.

From this week Curry Monday is going to be every two weeks as I want to return to some of the curry recipes I’ve tried so far…and I’m running out of inspiration!

Thai Red Curry
serves 2

paste
1 red chilli, deseeded
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp ginger, grated
1 stem of lemongrass
1 shallot, sliced
2 cloves of garlic
1 tbsp lime juice
1 tsp hot paprika

sauce
1 tbsp sunflower oil
200 ml coconut milk
splash of fish sauce
2 kaffir lime leaves

1) Blitz all of the paste ingredients together until you have a thick paste. You may need to add a small amount of water to help loosen up the paste.

2) Heat the sunflower oil in the pan then fry the paste for 1 min. Add the chicken, stir to ensure the paste covers the chicken and cook until chicken is browned.

3) Add the coconut milk, fish sauce and lime leaves. Simmer for 15min until chicken is cooked.

Post Author: Jules

Freelance food geek who's passionate about food education.

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