Fragrant Thai Red Chicken Curry

This recipe for Thai Red Curry is very easy and it freezes well so I always make a large pot.  The brand of paste is called Five Tastes which isn’t too hot.  I find I can always crank up the heat but some pastes are just a little too strong which spoils the lovely fragrant taste.

Five Tastes Red Curry PasteYou can add just about any vegetable you like to this dish including spinach, potatoes or sweet potato.  Adding chopped pineapple also gives it a lovely extra sweetness.

Red Curry 1

Ingredients:

1.5 kg chicken thighs

Olive oil

1 jar Red Curry Paste (I use Five Tastes brand – it’s not too hot)

1 large tin of coconut cream

2 tablespoons fish sauce

1 tablespoon of sugar

1 red capsicum, chopped

2 zucchini, chopped

Large handful of fresh green beans, chopped into pieces

A handful of Thai basil, finely chopped, plus some for decoration

Method:

Heat some olive oil in a heavy based pan

Chop each chicken thigh into approx. 4 pieces depending on how large they are

Sear the chicken until evenly coloured

Throw in the vegetables and cook for a couple of minutes

Add the curry paste and coconut cream and stir to combine

Add in the fish sauce and sugar

Simmer gently until the chicken and the vegetables are cooked and the sauce has cooked down – about an hour

Check seasoning and add extra fish sauce or sugar if necessary to taste

Serve on a bed of steamed rice topped with a sprinkling of chopped Thai basil

*** I used up the leftover curry and turned them into pies – nothing nicer than a lovely puff pastry pie sliced open to reveal the lovely curried chicken hiding inside…  It’s a meal on it’s own… Yum!

Red Curry Pie

Bon Appetit 🙂

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