Thai Red Chicken Curry

Serves 4
Preparation time 15 minutes
Cooking time 35 minutes


1 tablespoon sunflower oil
3 shallots, finely chopped
3 garlic cloves, finely chopped
2 tablespoons Thai red curry paste
2 teaspoons galangal paste
400 ml (14 fl oz) can reduced-fat coconut milk
2 teaspoons Thai fish sauce
1 teaspoon palm sugar or soft light brown sugar
3 kaffir lime leaves
6 boneless, skinless chicken thighs, diced
handful of Thai basil leaves (optional)

Thai Red Chicken Curry

Heat the oil in a saucepan over a medium heat, add the shallots and garlic and
fry for 3–4 minutes until softened. Stir in the curry paste and galangal paste and
cook for 1 minute. Mix in the coconut milk, fish sauce, sugar and lime leaves
and bring to the boil.

Stir in the chicken, then reduce the heat, cover and simmer for 30 minutes, or
until the chicken is cooked through, stirring occasionally. Stir in the basil leaves,
if using, and serve with boiled rice.

For Thai green chicken curry, make the curry as above, adding 2 peeled and
finely chopped lemon grass stalks when frying the shallots and garlic. Replace
the red curry paste with 2 tablespoons Thai green curry paste and stir in, then
continue as above. To finish, stir in the grated rind of 1 lime and lime juice to
taste, garnish with chopped coriander and serve immediately.


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