Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Thai Red Chicken Curry

Thai Red Chicken Curry. This gorgeous fragrant pot of loveliness is full of flavour yet is very healthy. The paste can be made in advance. Once it’s ready there’s only 5 more minutes prep plus the cooking time.⠀

Serves: 4

Prep: 15 minutes
Cooking: 1 hours
Total: 3 hours

Difficulty: easy

 

INGREDIENTS

For the Red Curry Paste⠀
10cm piece of ginger peeled chopped into chunks⠀
1 large shallot peeled and halved⠀
2 red chillies roughly chopped (seeds included this time)⠀
4 garlic cloves peeled⠀
1 blade lemon grass roughly chopped⠀
1 tsp ground cumin⠀
1 tsp ground coriander⠀
2 tbsp tomato purée⠀
Small bunch fresh coriander⠀
4 tbsp fish sauce⠀
2 tsp palm sugar or brown sugar⠀
Juice of one fresh lime⠀
2 tbsp coconut milk⠀
1 tbsp groundnut oil⠀

1kg chicken skinless chicken thighs each cut into 4 pieces⠀
400ml coconut milk (use one can minus what you’ve included in the paste)⠀
100ml stock⠀
Thai Basil⠀
Lime⠀
100g sugar snaps or mange tout⠀
150g babycorn halved lengthways⠀

Blitz all the paste ingredients in a blender, food processor or bullet.⠀

Add the paste to a hot pan, stir for a minute and then add the stock, coconut milk and chicken pieces. Simmer for an hour or put in a slow cooker or low oven for 3 hours.⠀

Add the baby corn, mange tout or sugar snaps and simmer for 2 minutes before adding the juice of a lime, fresh chilli (if you like it hot) and some fresh Thai basil or coriander.⠀

Serve with rice.⠀

Print Recipe