thai-red-curry

Thai Red Chicken Curry

RatingDifficultyIntermediate

Feel free to vary the amount of red curry paste according to how hot you want the dish. If you prefer a more mild flavour, rather start off with a small amount and add according to taste.

thai-red-curry
Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 6 tbsp coconut oil
 8 deboned chicken thighs, cut into thirds
 1 tbsp red curry paste
 1 clove garlic, chopped
 1 tbsp grated ginger
 1 lemongrass stalk, halved lengthways and bruised
 1 cup chicken stock
 1 cup coconut milk
  cup coconut cream
 2 aubergines, cut into large dice
 4 lime leaves
 125 g mange tout or sugar snaps
 1 cup coriander, roughly chopped
 a handful of basil, roughly chopped
 1 tbsp fish sauce
 1 tbsp xylitol
 the juice of 1 fresh lime
1

Preheat the oven to 200°C.

2

Place the aubergine on a roasting tray. Melt 3 tablespoons of coconut oil and drizzle over the aubergine. Roast in the oven for 25 minutes until golden and soft.

3

Heat a deep frying pan with 2 tablespoons of coconut oil and sear the chicken so it is nicely browned. Remove from the pan and set aside.

4

Add the rest of the coconut oil and fry the curry paste for a minute until it just starts to get fragrant. Add the ginger and garlic.

5

Pour in the chicken stock, coconut milk, coconut cream, lime leaves and lemongrass and leave the curry to simmer for 10 minutes until it starts to thicken. This may take a little longer, depending on the heat of your stove. You want the sauce to be the thickness of cold coconut cream.

6

Add the chicken, aubergines and sugar snaps, and leave it to simmer for a further 5 minutes.

7

Take the curry off the heat and stir in the herbs, fish sauce, xylitol and fresh lime juice. If you would like to add a little more salt, add some more fish sauce.

8

Serve with caulirice.

Ingredients

 6 tbsp coconut oil
 8 deboned chicken thighs, cut into thirds
 1 tbsp red curry paste
 1 clove garlic, chopped
 1 tbsp grated ginger
 1 lemongrass stalk, halved lengthways and bruised
 1 cup chicken stock
 1 cup coconut milk
  cup coconut cream
 2 aubergines, cut into large dice
 4 lime leaves
 125 g mange tout or sugar snaps
 1 cup coriander, roughly chopped
 a handful of basil, roughly chopped
 1 tbsp fish sauce
 1 tbsp xylitol
 the juice of 1 fresh lime

Directions

1

Preheat the oven to 200°C.

2

Place the aubergine on a roasting tray. Melt 3 tablespoons of coconut oil and drizzle over the aubergine. Roast in the oven for 25 minutes until golden and soft.

3

Heat a deep frying pan with 2 tablespoons of coconut oil and sear the chicken so it is nicely browned. Remove from the pan and set aside.

4

Add the rest of the coconut oil and fry the curry paste for a minute until it just starts to get fragrant. Add the ginger and garlic.

5

Pour in the chicken stock, coconut milk, coconut cream, lime leaves and lemongrass and leave the curry to simmer for 10 minutes until it starts to thicken. This may take a little longer, depending on the heat of your stove. You want the sauce to be the thickness of cold coconut cream.

6

Add the chicken, aubergines and sugar snaps, and leave it to simmer for a further 5 minutes.

7

Take the curry off the heat and stir in the herbs, fish sauce, xylitol and fresh lime juice. If you would like to add a little more salt, add some more fish sauce.

8

Serve with caulirice.

Thai Red Chicken Curry