One of my favourite dishes is Thai curry. Each has its own unique favour and ingredient options to choose from to really make it your own. This can be a very easy dish or complicated depending on if you make the curry paste yourself. However, most of my Thai friends will just use a pre-made paste instead of going down the tedious task of making their own paste, however I have included a link below which includes the ingredients and steps to make your own paste. Red curry paste is readily available throughout the world in supermarkets or Asian grocers.
For future editions, we may look at other curries such as green or a personal favourite, the Thai Massaman curry, but today we are going to prepare a red curry. There are a lot of ingredient options for the red curry and everyone has their own preferences however I like to use lychee to add a sweet element for the hot curry. Using duck also marries exceedingly well with the lychee, however you can use chicken or beef too. Use this recipe as a base and explore which ingredients and favours work best for you.
- 450g boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons oil
- 2 cloves garlic (minced)
- 2 slices ginger (minced)
- 2 tablespoons Thai red curry paste
- 1 can coconut milk
- Half a can of lychee
- Salt and pepper
- 4 Kaffir lime leaves (if available)
- Jasmine rice
Season the chicken with salt and pepper. Add some oil to a pan or wok and turn up to medium heat. Add the minced garlic and ginger. Fry for 1 minute.
Add 2 tablespoons of Thai red curry paste and fry for one more minute. (Add more if you prefer a hotter curry)
Add the coconut milk and bring to a boil before turning down the heat and letting it simmer.
Add the chicken (or other meat of your choice) and cook for about 12 minutes or until the chicken has cooked through. Add kaffir lime leaves if available.
Add the lychee with syrup and cook for another 5 minutes. Taste the curry and add fish sauce if it is too sweet. Some sugar can reduce the hotness of the curry.
Garnish with coriander or spring onions and serve with jasmine rice.