Red Curry

Name: Red Curry
Prep time: 10 min
Cook time: 20 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Onion — 1; Chicken Breast — 3; Garlic — 2 cloves; Ginger — 1 tsp; Lemongrass Paste — 1 tsp; Stock Cube — 1; Red Pepper — 1; Thai Red Curry Paste — 4 tbsp; Coconut Milk — 400 ml; Fish Sauce — 2 tsp; Soft Brown Sugar — 1 tbsp; Bamboo Shoots — 225 g; Thai Basil — 10 leaves; Lime Juice — 1 tbsp

This Thai red curry is a quick and aromatic masterpiece, balancing tender chicken with a rich, creamy coconut milk sauce infused with fragrant lemongrass, ginger, and garlic. Perfectly accented with crisp bamboo shoots and a touch of zesty lime, this vibrant dish offers an irresistible harmony of sweet, savoury, and spicy flavours that is ready to serve in just thirty minutes, making it a perfect weeknight comfort meal.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 20 minutes

Servings: 2 to 4

Notes:

Use full-fat coconut milk to ensure a rich and creamy sauce consistency.

The heat level of the curry can be customised by adjusting the quantity of Thai red curry paste added.

Palm sugar or soft brown sugar can be used interchangeably to balance the saltiness of the fish sauce.

Bamboo shoots provide a classic texture and absorb the complex aromatics of the curry beautifully.

Fresh lime juice should be stirred in at the very end of the cooking process to maintain a bright, zesty finish without curdling the coconut milk.

Sauté Aromatics
Heat oil in a pan over medium-high heat, add the diced onion, and cook for 3 to 4 minutes until softened.

Seal Chicken
Add the chicken pieces to the pan and cook for 2 to 3 minutes until sealed and lightly browned on the outside.

Infuse Flavours
Stir in the garlic, ginger, lemongrass paste, and crumbled stock cube, mixing thoroughly to coat the chicken in the aromatics.

Cook Paste
Add the sliced red pepper and Thai red curry paste, stirring well and cooking for a further 3 minutes to develop the fragrance and depth of flavour.

Simmer
Pour in the coconut milk, fish sauce, sugar, bamboo shoots, and Thai basil leaves, bringing the mixture to a boil before gently simmering for 10 minutes until slightly thickened.

Finish and Serve
Stir in the lime juice, serve immediately over boiled rice, and garnish with fresh Thai basil leaves, coriander, chilli slices, and lime wedges.