Thai Red Curry
Over a year ago
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Ingredients
- 400g tin Coconut Milk
- 500g Chicken and Prawns
- to suit Green Beans / spring Onion / Mange Tout
- 3 Shallots - chopped
- 3 cloves Garlic - chopped
- 3 Chillies seeded and sliced
- 1 Lime zested and juiced
- 1 inch Ginger - peeled and chopped
- 1 tbsp Fish sauce or light soy sauce
- 1 tsp Ground Cumin
- 2 tsp Ground coriander (and fresh for decoration)
- 1 stalk Lemon Grass - chopped
Accompaniment
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Description
This vibrant Thai Red Curry is a delightful blend of heat and flavor, perfect for those who crave a spicy kick in their meals. With a rich coconut milk base and a medley of fresh vegetables, chicken, and prawns, each bite is a comforting explosion of taste. Serve it alongside fragrant Thai sticky rice for a satisfying and aromatic dining experience that will transport you straight to the streets of Thailand.
Method
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1
Put all the paste ingredients into a food processor and blitz.
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2
Heat a little oil in a wok.
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3
Fry paste for a few minutes.
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4
Add coconut milk and bring to the boil.
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5
Add chicken and cook for 7 minutes.
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6
Add vegetables and prawns and cook for 3 minutes.
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7
Serve with Thai sticky rice.
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