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Thai red curry


Thai red curry

Ingredients 21
Servings 2
Time 15 mins

Ingredients

  • 3
    cloves
    garlic, crushed
  • 3
    cm
    thumb ginger, peeled and julienned
  • 1
    dried chilli
  • 2
    handful
    fresh coriander
  • 45
    ml
    coconut oil
  • 1
    red onion, thinly sliced
  • 2
    sticks lemongrass, crushed
  • 2
    dried galangal, rehydrated
  • 2
    Tbs
    Thai red curry paste
  • 400
    ml
    coconut milk
  • 45
    ml
    fish sauce
  • 60
    ml
    soy sauce
  • 3
    lime leaves
  • 100
    g
    broccoli/cauliflower florets
  • 50
    g
    mange tout
  • 2
    courgettes, sliced into thick rings
  • 500
    g
    deboned chicken thighs, cubed
  • 2
    limes
  • To serve
  • zoodles or instant egg noddles
  • fresh red chili, sliced
 

Method

45 mins
 

If you have a pestle and mortar, crush the garlic, ginger, chilli, half of the coriander to a rough paste. (I usually just chop it small enough to use as is)



Using a heavy based saucepan, heat coconut oil and fry onions, garlic mixture along with galangal and lemongrass.



Add Thai curry paste and heat through.



Now add coconut milk, fish sauce, soy and lime leaves and gently simmer, reducing a little bit and infusing everything together.



Add the vegetables and simmer gently.



In a separate pan on high heat, fry the chicken until golden but not cooking it through.Season with a pinch of salt and add to coconut ‘broth’.



Gently simmer over very low temperature until chicken is cooked.



Adjust seasoning and finish with chopped coriander and fresh lime juice.



Serve over zoodles or egg noodles. (or even sticky rice).


Recipe by Chef Jess van Dyk from La Colombe restaurant.

 

Read more on: thai  |  chef recipe  |  curry  |  recipes
 

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