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Thai Red Curry

Hi Guys - here's a recipe I want to share with all of you - it's......it's DIVINE.............it's a kaleidoscope of flavours, textures, colours, aromas AND..........it's a great dish to SHARE...... a real party meal.......two people or twent two people......it's not so much HOT but more flavoursome as opposed to eight gallons of water needing spicy........it's so fun to make.....all the little things along the way....... so the means is just as enjoyable as the end.......you'll be delighted with your creation and the creative process......and you'll be anticipating the health giving dish no end!!!!

Ingredients:

4 chicken breasts

Can of tomatoes

Can of coconut milk

3 desert spoons of soya sauce

3 desert spoons of fish sauce (sounds rank but by God does it gel everything together - available in all supermarkets)

1/2 stock cube

3 desert spoons of thai red curry paste

1 red pepper 1 yellow pepper

1 clove of garlic

1/2 red chilli

25- 30 basil leaves

Juice of half a lime

Salt, pepper, cayenne pepper (not necessary but if you have it handy)

Vegetable Oil

Basmati Rice

Method:

Preparation: Wash and chop chicken into cubes. Wash peppers and roast them in the oven on a tray at 200 degrees for 35mins, when cooled, remove skin and chop up. Wash and deseed half a chilli and chop up small, wash basil leaves and shred/rip into bits, chop/grate/crush garlic clove

Heat some oil in the pan and add 3 spoons of curry paste and 3/4 the can of coconut milk and when warmed up put in chicken cubes and cook at a medium heat for 15 minutes.

Transfer chicken and sauce to a big pot and throw in all the prepared vegetables.

Add can of tomatoes and remaining coconut milk to chicken and vegetables.

In a cup put half a stock cube with boiling water and dissolve cube then add liquid to big pot.

Turn temperature of pot down to 1-2 and put into soya sauce and fish sauce and salt and pepper and cayenne if you have it and leave to simmer for 20 minutes, squeeze in lime for remaining 20 minutes.

During the simmer time you can cook your rice.

When everything is ready serve with a sprig of fresh uncooked basil on top of dish.

Comments

Just checked the package, and

Submitted on May 15th, 2010

Just checked the package, and is actually creamed coconut. As coconut milk is mainly coconut and water, thought I would give this a go, and add water if needed, and see how it goes. I got it at the asian market.

I make something similar to

Submitted on May 14th, 2010

I make something similar to this, I usually make yellow or green. I have found through trial and error that different brands of paste I need to use less as some are spicier than others. The ones in the asian markets tend to be quite spicy - for me, I like it mildly spicy. One brand I use 3 spoons is perfect, whereas another one I used, half a spoon was way too spicy for me personally.

I love the green curry paste from M&S, and another brand I used to use, I can't seem to find anymore. I recently bought some pressed coconut, as opposed to coconut milk, so am going to experiment with that to see how things go.