Thai red curry
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Thai red curry

By Elena Silcock

Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 425
  • fat 32g
  • saturates 17g
  • carbs 8g
  • sugars 4g
  • fibre 2g
  • protein 27g
  • salt 2.4g

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp ginger & garlic paste
  • 5-6 tbsp red curry paste
  • 800ml coconut milk
  • 8 skinless, boneless chicken thighs, cut into large chunks
  • kaffir lime leaves (ideally fresh)
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • ½ small pack Thai basil
  • basil or coriander, plus extra to serve
  • 1 red chilli, sliced diagonally
  • thumb-sized piece ginger, cut into matchsticks
  • cooked jasmine rice, to serve

Method

  1. Heat the oil in a large saucepan over a medium heat and fry the ginger and garlic paste for 2 mins. Add the curry paste, sizzle for a few secs, then pour in the coconut milk. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. Add the chicken and lime leaves, and simmer for 12 mins or until the chicken is cooked through.

  2. Add 1 tbsp of the fish sauce and a pinch of the sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar. Bring to the boil, take off the heat and add the basil.

  3. Spoon the curry into four bowls and top with the chilli, ginger and a few extra basil leaves. Serve with rice.

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