Thai Red Chicken Curry

Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes

 
Ingredients:

• 1 tablespoon oil
• 4-6 tablespoons red curry paste^*
• 600 ml coconut milk
• 8 boneless chicken thighs, cut into large chunks
• 4 lime leaves
• 1 to 2 tablespoons fish sauce, according to taste
• 1 teaspoon brown sugar
• 2-3 tablespoons lime juice
• Thai basil or coriander
• 1 Wicked Hots Bird’s Eye Chilli, thinly sliced
• 3 cm piece fresh ginger, sliced into matchsticks
• Lime wedges

 
Method:

1. Heat the oil in a large saucepan over medium heat. Add the Red Curry Paste and cook, stirring, for 2-3 minutes or until fragrant. Pour in the coconut milk and bring to a simmer.
2. Add the chicken and lime leaves and simmer for 12 to 15 minutes, until the chicken is tender.
3. Add the fish sauce, brown sugar. And lime juice Season to taste with salt and pepper.
4. Serve garnished with Thai basil or coriander, sliced chilli and ginger matchsticks. Serve with lime wedges.

 
^*Red Curry Paste Recipe

If you like a milder curry use less paste, for a hotter curry use more.