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

Ingredients:

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

Method:

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.




UPDATE! My Big Book of Curry Reicpes recipes book has just been published in a completely new and revised edition for Amazon Kindle!

This is the largest collection of traditional and modern Curry and Curry-associated recipes ever assembled. With over 780 Curry recipes divided into all the classic dish types.

You get chapters on: Starters; Meat-based curries; Chicken curries; Fish curries; Vegetarian curries, Accompaniments; Desserts; Breads; Snacks and Savouries; Drinks; Relishes and Pickles; Diwali Recipes; Spice Blends; Historic Curries, South Asian Curries, Southeast Asian Curries, East Asian Curries, African Curries and Caribbean Curries.

No only are traditional curries from the Indian sub-Continent and historic Anglo-Indian curries represented, but you get a global view of curry and how the dishes have been modified and adapted as they have moved across the globe..

The book finishes with Restaurant-style curry recipes and British adaptations of Curries. Note, the book has been updated with a new chapter on Diwali recipes, additional recipes in every chapter and Cape Malay curries added to the South African section.

Every classic and traditional curry type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

No comments:

Related Posts Plugin for WordPress, Blogger...

Popular Posts