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The ingredients needed to make Thai Red Coconut Curry:
- Provide 3 Cloves Garlic
- Use 1 Large Piece of Ginger
- Prepare 1 Stalk Lemongrass
- Prepare 3 Red Chillies
- Take 2 Tablespoons Olive oil
- Get 60 g Thai Red Curry Paste
- Use 2 Tablespoons Fish Sauce
- Use 1 Can Coconut Cream
- You need 500 g Chicken Fillets
- Prepare 125 g Sugar Snap Peas
- Prepare 1 Tablespoon Lime Juice
- You need Handful Fresh Coriander
- Take To taste Salt
- Take 1 tsp Pepper
- Take As needed Basmati Rice
Steps to make Thai Red Coconut Curry:
- Roughly chop garlic, ginger and chillies.
- Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
- Add curry paste and saute another 3-5 minutes over low heat.
- Cut chicken into cubes and season with salt and pepper. Add to pan.
- As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
- Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
- Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
- Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)
Thai Red Curry inspired coconut chicken - chicken pieces swimming in a rich, coconut sauce with blended up herbs and spices and sliced red bell pepper. You can make your own homemade curry paste if you're feeling adventurous, or I normally just use Thai Kitchen brand. For Yellow Coconut Curry: Either simply omit the optional curry paste in the recipe below, or use this mild Yellow Curry Recipe instead. A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry.
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