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Asian

Fragrant Thai Red Curry

by chef Nicola Zammit

Difficulty: Easy
15 mins  Preparation  20 mins  Cooking
Looking for a little spice in your mealtime? Red curry is a perfect winter warmer; it also works great for a large group party or family gathering. Bursting with authentic flavours, this easy recipe will have you cooking Thai food and making it look easy!
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Dice chicken, chop coriander, garlic and chilli, cut red pepper and shallots.
Metric US/Imperial
  • Chicken stock -  200 ml
  • Chicken -  500 g
  • Coconut Milk -  400 g
  • Shallots -  2 unit(s)
  • Green Beans -  100 g
  • Garlic -  2 clove(s)
  • Red Thai Curry Paste -  50 g
  • Baby corn -  100 g
  • Kefir lime leaf -  2 leaves
  • Lemongrass -  1 unit(s)
  • Ginger -  20 g
  • Red chilli  -  1 unit(s)
  • Fresh coriander -  50 g
  • Red pepper -  1 unit(s)
  • Fish sauce -  50 ml
  • Fresh Lime Juice -  2 unit(s)
  • Palm sugar -  20 g
  • Jasmine rice -  200 g
Large pot.
Use full-fat coconut milk for a perfect emulsified sauce. If you don't find palm sugar you can use caster sugar instead.
Fish.

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