Thai Red Curry

Chef #1093802's Note:

A Wonderful thai recipe that is great for the just the two of us. Use vegetables that are in season for a more affordable meal.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 2 tablespoons oil
• 1 onion, finely chopped
• 2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
• 2 garlic cloves, finely chopped
• 1 cup coconut milk
• 1 cup chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 zucchini
• 1 red pepper
• 1 cup jasmine rice
• 12 ounces meat
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 4 large fresh basil leaves, finely sliced

Directions:

1. HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

Reviews

[Stardustannie]

A great recipe that is quick n easy to put together but oh so flavoursome! I used chicken breast fillet aand added a few green beans. Yum...a keeper!!

[Fairy Nuff]

Very, very tasty recipe! I used chicken breast fillets for the meat and Red Curry Paste (Gaeng Pet) for the red curry paste. Although I followed your directions for the cooking process I did change a couple of things. We love our curries and we like them hot, so I used 3 tablespoons of curry paste. I also left out the zucchini as we didn't have any, used lime juice rather than lemon for the same reason. And at the end I garnished with sliced birds eye chillies and coriander/cilantro. Didn't feel that the curry needed thickening so didn't use the cornstarch. We loved the flavours of this red curry and it really takes very little time to make, a very big hit with us. Thanks for the recipe!!