Thai red chicken curry

After a quick and easy Thai dish? It’s got to be a red curry. The flavours are so well balanced, it will make you fall in love with Thai food even more

Prep:20 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 444
fat 33g
saturates 17g
carbs 12g
sugars 0g
fibre 8g
protein 20g
salt 0.9g

Ingredients

2 tbsp vegetable oil
400ml coconut milk
4 boneless chicken thighs (about 250g), cut into chunks or sliced
1 courgette , cut into 1.5cm rounds or roughly chopped
1 aubergine , roughly chopped
100g bamboo shoots , sliced
1 tsp sugar
1 tsp fish sauce
½ tbsp oyster sauce
½ tsp lemon juice
cooked jasmine rice and 1 sliced red chilli, to serve
3 dried arbol chillies soaked in water for 10 mins, deseeded
½ red chilli , sliced
10g coriander , stems sliced, leaves picked and reserved to serve
1 lemongrass stalk , thinly sliced
½ lime , zest pared
5g galangal , peeled and roughly chopped
1 shallot , roughly chopped
2 garlic cloves , crushed
2 tbsp vegetable oil
½ tbsp paprika
1 tsp shrimp paste (optional)

Method

Blend all the curry paste ingredients together in a food processor with 2 tbsp water and ¼ tsp salt until smooth.
Heat the vegetable oil in a medium saucepan over a medium heat and fry the curry paste for 2-3 mins until fragrant. Spoon in 3 tbsp of the coconut milk and tip in the chicken. Cook, stirring, until the chicken has browned but is not completely cooked. Stir in the rest of the coconut milk, the courgette, aubergine and bamboo shoots. Bring to the boil and simmer for 15 mins. Stir in the sugar, fish sauce, oyster sauce and lemon juice. Serve with fluffy jasmine rice and scatter over the coriander leaves and sliced red chilli.