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

Print Pinterest Add to Collection

Course: Main Dish, Side Dish

Cuisine: Thai

Keyword: Chicken, Chillies, Curry, Spice

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: People

Calories: 634kcal

Equipment

Wok
Pestle and Mortar
Small Food Processor

Ingredients

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