Thai Red Curry

Most people have tried and enjoyed a Thai Green Curry but not its hotter relative. A Thai Red Curry has more chillies cooked in it, obviously red chillies. The flavour and textures with the green beans is amazing. Served with a slice of fresh lime for that traditional addition.

Thai Red Curry

A Thai Red Curry has more of a kick that a Thai Green Curry and is so full of flavour.

4.63 from 96 votes

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Course: Main Dish, Side Dish

Cuisine: Thai

Keyword: Chicken, Chillies, Curry, Spice

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 People

Calories: 634kcal

Equipment

• Wok
• Pestle and Mortar
• Small Food Processor

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Ingredients

 

MetricImperial

Curry Dish

• 400 ml coconut milk
• 1 tbsp fish sauce
• 2 tbsp groundnut oil
• 3 large chicken breasts sliced, skinless, free-range
• 150 g green beans halved
• 4 small aubergines chunks
• 2 large shallots finely sliced
• 2 cloves garlic finely sliced
• 1 tsp palm sugar
• 4 leaves kaffir lime leaves see tip
• 1 bunch Thai basil chopped

Curry Paste

• 2 tsp shrimp paste
• 1½ tsp cumin seeds
• 1½ tsp coriander seeds
• 1 bunch coriander stalks
• 6 leaves kaffir lime leaves
• 8 fresh red chillies
• 2 large red chillies soaked in hot water
• 5 cm ginger finely grated
• 3 cloves garlic
• 3 stalks lemon grass finely sliced
• ½ tsp white pepper ground

Instructions

• To make the paste
• Place the cumin and coriander seeds in a small frying pan and toast over a medium heat for 30 seconds until fragrant. This releases the natural oils.
  1½ tsp cumin seeds, 1½ tsp coriander seeds
• When toasted, pour into a pestle and mortar and grind into a fine powder.
• Chop the whole red chillies (the seeds give it a lovely heat) and place into a processor. Add the dried chillies together with a tablespoon of the soaking liquid and blend into a puree.
  8 fresh red chillies
• Pour out and put to one side until needed.
• Add the remaining paste ingredients into the processor and blend into a paste
  2 tsp shrimp paste, 1 bunch coriander, 6 leaves kaffir lime leaves, 2 large red chillies, 5 cm ginger, 3 cloves garlic, 3 stalks lemon grass, ½ tsp white pepper
• Now to make the curry.
• Add the oil into a high sided frying pan or better still a wok. Heat the oil and fry the shallots for 5 minutes until softened. Now add the garlic and fry for 30 seconds more. Do not over cook the garlic.
  2 tbsp groundnut oil, 2 cloves garlic, 2 large shallots
• Add 4 heaped tbsp of your curry paste and fry for about 1 minute
• Add ½ tbsp fish sauce, lime leaves, 150ml water, palm sugar, coconut milk, and the aubergines.
  400 ml coconut milk, 1 tbsp fish sauce, 1 tsp palm sugar, 4 leaves kaffir lime leaves, 4 small aubergines
• Bring the mix to a boil and then reduce to a gentle simmer and cook for 10 minutes.
• Add the sliced chicken breasts and cook for another 10 minutes until the chicken is cooked through.
  3 large chicken breasts
• Finally, add the beans and cook for a further 5 minutes until tender.
  150 g green beans
• Remove the pan/wok from the heat and taste for seasoning. Often a little extra fish sauce is needed .
• Add the herbs and gently stir in
  1 bunch Thai basil
• This curry is best served with hot coconut rice..

Nutrition

Calories: 634kcal | Carbohydrates: 43g | Protein: 47g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 137mg | Sodium: 669mg | Potassium: 2154mg | Fiber: 16g | Sugar: 19g | Vitamin A: 535IU | Vitamin C: 22mg | Calcium: 129mg | Iron: 7mg