This is a No1 favourite dish in our house...perfect for a family curry night.
Thai red curry with chicken • Jasmine rice • Baby corn.
YOU NEED:
Vegetable oil - 1 tbsp
Red curry paste - 2-3 tbsp
Ginger - small piece
Coconut milk - 400ml can
Boneless chicken thigh chunks - 800g
Kaffir lime leaves - 2
Fish sauce - 1 tbsp
Palm sugar - 1 tsp
Finger chilli - 1 (optional)
Baby corn - 60g
Mangetout - 60g
Thai basil - 1 stem bunch
Coriander - to season
MAKE IT:
1. Heat the oil in the pan. On a medium heat add 1/2 tsp grated ginger and the red curry paste. (I use Thai Taste paste). Stir & allow to sizzle for a few seconds.
2. Spoon in the solid coconut milk from the top of the tin & stir into the paste. Allow to simmer for 1 minute then add the remaining liquid coconut milk. Give it a stir and bring to the boil.
3. Turn down to a simmer and add the chicken, fish sauce, palm sugar & kaffir lime leaves. Simmer for 15 mins. Add the chilli, mangetout & baby corn and continue to cook for 4-5 mins until veggies are cooked.
4. Stir in the Thai basil leaves and turn off the heat. Serve with a wedge of lime & a sprinkling of coriander.
💛 Serves 4
⏰ 10 mins prep | 25 mins cook.
👨👩👧👦 Perfect for the family to enjoy.
Served on our favourite ECORASCALS plate. Use discount code: MFB10 for 10% OFF
A curry doesn't need to be spicy, just pack it full of flavour. This recipe is perfect for little mouths too.
The recipe below is perfect for little mouths to enjoy without it being too spicy, but I always serve an extra bowl of chopped chilli on the table for those of us who like to spice it up.
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