Thai Red Curry is my Husbands FAVOURITE Thai dish and I love to cook it at home. The smell that wafts through the house is incredible, and it’s so much cheaper to make at home. You can make it to suit your own tastebuds and the leftovers are often fought over the next day here.
I have been making this for as long as I can remember and hand on heart, it’s one of the easiest and tastiest versions of a red curry you’ll find. I do cheat and use a store bought paste as I don’t think anything compares to the Maesri brand.
500g chicken thigh cut into 2cm cubes
1 brown onion quartered and thinly sliced
1 teaspoon of crushed or minced garlic
1 tablespoon of coconut oil
Maesri red curry paste – (I use half a tin)
Half a red & green capsicum thinly sliced
1 400ml can of coconut cream
1 400ml can of coconut milk
Small handful of halved green beans
1 spring onion sliced. Reserve a small amount to use as a garnish.
1 tablespoon of fish sauce
1 tablespoon of brown sugar
optional – 1 small red chilli finely sliced
Steamed Jasmine rice to serve with.
*Hubby and I enjoy spicy food so I use half the tin of curry paste. Anymore and it’s too hot for us, and I pop the remaining curry paste in a small zip lock bag and freeze for a later date. If you prefer your red curry a little milder, I would recommend using a quarter of a can.
To a hot frypan, add your coconut oil, and once melted add the chicken, onion and garlic. Fry on high heat for 7 minutes and ensure to stir often.
Add the curry paste and capsicum and stir for two minutes. This step is important as you need to fry off the paste to increase the flavour.
Once it’s cooked serve with rice and garnish with the reserved spring onion and sliced chilli.