Red Thai Chicken Curry

Adapted from a Ken Hom recipe

Serves 6

• 4 large chicken breasts chopped
• 2 tablespoons chinese stir fry oil, seasame oil or peanut oil
• 4 banana shallots finely chopped
• 4 cloves garlic finely chopped
• 2 tablespoons red Thai curry paste (Tesco's have a great one in the herb and spice aisle, or make own using 4 medium red chillies split in half and deseeded, 4 level teaspoons coriander seeds, 2 level teaspoons cumin seeds and dry roast in a frying pan until you can smell them then crush in pestle and mortar to powder, then put in food processor with 4 stems of lemo grass, 2 tablespoons grated ginger, 4 shallots, 6 cloves garlic, grated zest and juice 2 limes, 2 level dessertspoons hot paprika and blitz until coarse paste, freeze in 2 tablespoon portions)
• 1 tin light coconut milk
• 450ml chicken stock
• 100g fresh or tinned bamboo shoots
• selection of asparagus tips, green beans, baby sweetcorn
• 4 fresh red chillies, seeded, cut in half and sliced
• 2 tablespoons fish sauce or light soy sauce
• 1 tablespoon sugar
• 4 fresh kaffir leaves or 2 tablespoons lime zest
• handful fresh basil leaves

Heat wok or large frying pan over a high heat, add the oil and then once hot fry off the shallots until soft, then add the curry paste and mix in for 30 seconds.

Add the coconut milk and give it a good stir, then add the stock.

Add all the vegetables including the bamboo shoots, chillies, fish sauce, sugar and lime leaves. Finally add the chopped chicken.

Simmer for 20 minutes. Stir to mix well and finish with the chopped basil leaves.

Print this post