One of the curries I learnt to make was a Thai curry (both red and green) so it has sentimental memories of my early cooking days. Since then of course, I have developed my method of cooking this dish. For starters, I use more vegetables in my food for extra flavour.
What I love about red Thai curry is, beside the fiery colour, the sweetness of the coconut curry and the spices. The coconut milk does temper the spiciness of the curry so it is edible. In addition, if the meat is cooked tenderly it makes curry takes even greater.
Prep: 15 mins
Cooking time: 1 hour and 10 mins
-8 skinless, boneless chicken thighs, cut into large chunks
-1tbsp vegetable oil
-6 Mushrooms sliced
-2 Handfuls of Spinach
-1 Grated Carrot
-1 Pack of Baby Sweetcorn chopped
-1Red Bell Pepper (other colours are optional)
-2 tsp garlic paste
-2 tsp chopped ginger
-1 tsp red chopped chillies
-1 tsp cumin
-1 tsp chilli powder
-1 tsp soy sauce
-1 tsp rice vinegar
-1 lemongrass stalk
-2 tins of coconut milk approx 800ml
-1 knob of coconut cream
-Kaffir lime leaves
-2tbsp fish sauce
-1tsp brown demerara sugar
-1 tsp coriander leaves
-jasmine rice or basmati rice
Wash the chicken and cut into cubes.
Heat oil in a frying pan on a medium heat.
Add garlic paste, chopped ginger, red chopped chillies, cumin, chilli powder.
Add soy sauce, rice vinegar and brown demerara sugar.
When it sizzles fry the chicken breasts until brown.
Add the vegetables
Add the coconut milk.
Add coriander leaves, lemon stalk and kaffir leaves.
Add coconut cream to thicken the sauce
Add salt and pepper to taste.
Add 1 cup of rice and wash the starch.
Add 1 1/2 cup of water and cook for 25 mins on a low medium heat.
Serve on a plate and garnish with coriander and lemon stalk.