Saturday 6 April 2013

Thai Red Chicken Curry Recipe

The red curry is one of the truly classic Thai curries. This is a slightly toned down version made with chicken and spinach that retains all the colour and character of the original Thai dis, but which is not quite so fiery and is a little quicker to prepare.

A tasty, healthy and convenient supper dish that is easy and cheap to prepare but which will be a sure-fire hit with your family.

Thai Red Chicken Curry

Serves: 8
Classic Thai red chicken curry cooked in a casserole and served garnished with coriander leaves and lime wedges


3 tbsp rapeseed oil
8 shallots, sliced
8 chicken escalopes, sliced into strips
4 tbsp Thai red curry paste
2 x 400ml (14 oz) tins of coconut milk
300ml (1 1/4 cups) chicken stock
3 tbsp Nam Pla (Thai fish sauce)
1 tbsp caster sugar
2 red bell peppers, sliced
200g baby spinach leaves
juice of 1 lime
1 bunch of coriander, leaves roughly chopped
generous handful of basil leaves (Thai basil if you can get it), torn
lime wedges, to serve
red chillies, sliced into thin rings, to garnish


Heat the oil in a large, deep, frying pan or wok and use to fry the shallots for a few minutes, or until softened. Add the chicken and fry for 5 minutes to lightly brown.

Stir in the curry paste and cook for 1 minutes then add the coconut milk along with the chicken stock, fish sauce and sugar. Stir to mix the ingredients then add the bell peppers, bring to a simmer and cook for 15 minutes.

Now add the spinach and lime juice. Bring back to a simmer and cook for 1 minute. Take off the heat and then stir in the coriander and basil leaves. Garnish with the sliced chillies and serve accompanied by lime wedges and Thai Jasmine rice.

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