A bowl of Thai red curry

Thai red curry

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(3 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4

Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal425
  • fat32g
  • saturates17g
  • carbs8g
  • sugars4g
  • fibre2g
  • protein27g
  • salt2.4g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp ginger & garlic paste
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 5-6 tbsp red curry paste
  • 800ml coconut milk
  • 8 skinless, boneless chicken thighs, cut into large chunks
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • kaffir lime leaves (ideally fresh)
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tsp brown sugar
  • ½ small pack Thai basil
  • basil or coriander, plus extra to serve
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 red chilli, sliced diagonally
  • thumb-sized piece ginger, cut into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • cooked jasmine rice, to serve

Method

  1. Heat the oil in a large saucepan over a medium heat and fry the ginger and garlic paste for 2 mins. Add the curry paste, sizzle for a few secs, then pour in the coconut milk. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. Add the chicken and lime leaves, and simmer for 12 mins or until the chicken is cooked through.

  2. Add 1 tbsp of the fish sauce and a pinch of the sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar. Bring to the boil, take off the heat and add the basil.

  3. Spoon the curry into four bowls and top with the chilli, ginger and a few extra basil leaves. Serve with rice.

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Comments, questions and tips

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jazza42uk's picture
jazza42uk
17th Jul, 2017
3.8
800ml of coconut milk is far too much. I used 400ml (one tin) and it was plenty. I also recommend using coconut oil rather than vegetable oil for the frying. Cooked it the night before and reheated for dinner next day -- it was delicious, and I will very definitely be making this dish again.