Thai Red Curry
Indulge in a rich, spicy Thai red curry bursting with tender chicken and vibrant flavors.
Ingredients
- 2 cans coconut milk (800 ml)
- 3 to 4 tbsp red curry paste
- 500 g chicken thigh fillet
- 2 tbsp fish sauce
- 1 tsp shrimp paste
- 6 lime leaves
- 200 g Thai aubergine
- 150 g bamboo shoots
- 1 handful Thai basil
- 1 tbsp palm sugar
- 2 tbsp neutral oil
How to make it
- Shake or stir each can of coconut milk, then spoon the thick cream from the top of one can into a wok and heat it with the neutral oil over medium heat until it looks glossy and starts to separate slightly.
- Stir in the red curry paste and shrimp paste and fry for 2 to 3 minutes, pressing and stirring until the paste smells fragrant and turns darker red.
- Add the chicken thigh fillet and turn it through the curry base until the surface is coated and opaque on the outside.
- Pour in the remaining coconut milk, add the lime leaves and palm sugar, and bring the curry to a gentle simmer.
- Add the Thai aubergine and bamboo shoots, then simmer for 8 to 10 minutes until the aubergine softens but still holds its shape and the chicken is cooked through.
- Stir in the fish sauce and most of the Thai basil, then simmer for 30 seconds so the leaves wilt and the curry stays bright and fragrant.
- Taste the sauce and let it settle into a salty-sweet heat with a rounded coconut body.
- Serve the curry in a wide shallow bowl with the chicken, aubergine and bamboo shoots visible in the red coconut sauce, topped with the remaining Thai basil and lime leaves.
