Thai Red Chicken Curry



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There seems to be a bit of a Thai theme to my cooking at the moment, hopefully you love Thai food as much as I do. Here is a lovely classic red Thai curry which really could not be more simple to make thanks to the use of a bit of shop bought curry paste. Although the days seem to blur into one and it’s difficult to know if it’s the weekend or not. We are going to celebrate the end of week 1 of the home schooling summer term with a Friday night #fakeaway and a few glasses of wine. Apart from the odd hiccup with our dreadful WiFi being pushed to its absolute limits, we made it !

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Serves 4

INGREDIENTS

2 onions, finely sliced

4 cloves garlic

1 tablespoon grated ginger

1 spear lemongrass - outer lough leaves removed and finely chopped

1-2 red chillies - chopped

1 teaspoon ground cumin

2 teaspoons fish sauce

1 tablespoon shop bought red curry paste

700-800g boneless skinless chicken thighs

1 hand full of dried shiitake mushrooms - soaked in hot water

1 can coconut milk

100g green beans

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METHOD

Sauté the onion until soft. Add the garlic, ginger, lemongrass, chilli, cumin, fish sauce and curry paste. Stir to combine and sizzle for a few minutes. Add the whole chicken pieces (they’ll fall apart easily after cooking) season generously and coat in the amazing flavour. Add the shiitake mushrooms. Cook for 5 minutes on a medium heat. Pour in the coconut milk and simmer with the lid on for 1 hour, adding the beans for the last 10 minutes. Serve with jasmine rice.

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