Thai Red Curry
Ingredients
1 Tbsp oil
1 Tbsp ginger and garlic paste
5-6 tsps Red Thai curry paste
2 cans of coconut milk
8 boneless chicken thighs, chopped into chunks
2 Tbsps fish sauce
1 tsp brown sugar
200g Tenderstem® broccoli, blanched
1 punnet sugar snaps, blanched
1 punnet baby corn, blanched
Handful of coriander chopped, plus some to serve
2 red chillies, sliced diagonally
Thumb of ginger cut into matchsticks
1-2 cups Akila Thai Fragrant rice
Method
01
Heat 1 tbsp oil in a large pot over medium heat and fry 2 tsp of garlic and ginger paste for 1-2 minutes. Add 5-6 tsps of Red Thai Curry paste to sizzle for a few seconds, and then pour the coconut milk into the pot.
02
Bring to a boil and reduce to a simmer; stir and wait for the oil to rise to the surface.
03
Add the chicken to the pot and simmer for 10-12 minutes until the chicken is cooked.
04
Add 1 tbsp of the fish sauce and 1 tsp of the brown sugar- taste and add more fish sauce if you like a saltier taste or more sugar if you prefer a sweeter taste.
05
Bring to a boil and add the coriander. Remove from the heat and add the blanched
broccoli, sugar snaps and baby corn and stir together to combine. Add salt to taste.
06
Spoon the curry into four bowls and top with red chilli, fresh ginger and
coriander. Serve with Akila Thai Fragrant Rice.