I just adore Thai food and the recipe for this Chicken Thigh red curry has lived in my head for a few months now. I’ve tweaked and changed it and the finished recipe here is as good as what you would get in any good Thai restaurant.
In this recipe, I use my very own Thai curry paste, which is a good base for any Thai curry.
You can decide how hot you want it by adding more chilies, the base of it here is a perfect heat for all the family
I use chicken Thighs in this curry because they are juicier but if you don’t fancy chicken on the bone you can use breasts you don’t need to simmer them as long. (a 15-minute simmer should be fine but check they are cooked through, before serving )
I’m really looking forward to hearing how you get on with this dish, Its quickly becoming a favorite here.
Ingredients (serves 4)
- 6 chicken thighs on the bone
- 1 onion
- 1 red pepper
- 1 green pepper
- 1 tablespoon of tomato puree
- 300 mls of hot chicken stock
- 1 400 g can of full-fat coconut milk (the low-fat one can split)
for the curry paste
- Teaspoon of cumin
- Teaspoon coriander
- A tablespoon of mild curry
- A teaspoon of dried red chili flakes
- 4 crushed garlic cloves
- 1 teaspoon of lemongrass puree
- 1 lime zest grated
- 1-centimeter cubed fresh ginger
- 1 teaspoon of fish sauce (optional)
- Mix with a tablespoon of olive oil or coconut oil
(you will need a large deep saucepan with a lid)
remove all the skin from your chicken thighs with a scissors
prepare your curry paste by chopping the garlic and ginger, zesting the lime and putting it in a pestle and mortar. ( if you haven’t got one, just put them all in a bowl with your spice and oil and mix together, until you have a paste.
heat a little olive oil on a medium heat and seal your chicken thighs, when sealed removed from them from the saucepan and leave to one side covered for a min until you soften your onion and pepper.
soften your onion and pepper in the saucepan for around 5 mins and then add the chicken back in
squeeze in the tomato puree and season with salt and pepper
mix in your homemade curry paste
pour in the chicken stock and make sure all the thighs are emersed in the liquid,
cover and simmer for 20 mins
when 20 mins are up, add your coconut milk and stir
(now you can do a real “mammy” thing and thicken with a little cornflour but Thai curry is meant to be quite runny, I, ll leave that up to you )
serve with a squeeze of fresh lime juice and some extra chillis and coriander for the experimental family members!
this dish is perfect teamed with a simple basmati rice.