Thai Red Curry

“I came up with this recipe after a heavy weekend of eating and drinking. The hangover and heartburn (and the first signs of a cold) left me craving something wholesome and reinvigorating. The resulting dish is a real pick-me-up. The punchy flavours are a complex balance of sweet, sour and fragrant ingredients that will leave you with a pleasant warm glow. I can’t say it cured my hangover, but I certainly felt much happier after eating it.”

Nick

Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 2

Ingredient – Curry paste:

1 large shallot (or 2 small)
1 lemongrass stalk
2 red chillies
4 garlic cloves
1 inch piece of galangal
2 tbsp tomato purée
1 tsp ground cumin seed
1 tsp ground coriander seed
1 tsp shrimp paste or finely chopped anchovies
2 tsp brown sugar
1 tsp white pepper
Zest of 1 lime
Juice of 1 lime
1/2 tsp sea salt

Ingredients:

1 large shallot, finely diced
1 red pepper, finely diced
3 heaped tbsp of red curry paste
1 inch piece of ginger, grated
1 can of coconut milk
Vermicelli rice noodles
1 tbsp fish sauce
3 spring onions, thinly sliced
Handful of chopped coriander
Small handful of chopped Thai basil
3 garlic cloves, crushed
Juice of 1 lime
6 deboned skinless chicken thighs, cut into 1-inch chunks

Method:

To make the red curry paste, put all of the ingredients into a blender and blitz until smooth.

Thai Red Curry Recipe Ingredients

Heat a tbsp of rapeseed oil in a heavy-bottomed non-stick pan over a medium-high heat and throw in the chicken. Fry the chicken pieces until they start to brown. Turn the heat down to a medium setting and add the onions, garlic and peppers. Continue to fry for another 2-3 minutes until the vegetables have softened.

Spoon in the curry paste and add the grated ginger and cook for a couple of minutes, stirring everything together well.

Thai Red Curry Recipe Cooking

Add the coconut milk and bring to the boil. Turn the heat down to a low simmer and cook for around 8 minutes so the sauce thickens slightly.

Add the fish sauce, sugar and noodles and stir into the sauce. Cook for 5 minutes so that the noodles are soft and ready to eat.

Take the pan off the heat and stir in the spring onions, lime juice, coriander and thai basil. If the sauce is too thick at this point, loosen with a little boiling water.

This dish can also be made into a soup by adding 200ml of chicken stock along with the coconut milk. It’s also good served alongside Thai jasmine rice if you’re not in the mood for noodles.

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