Thai red curry offers a perfect balance of rich, creamy coconut milk, fragrant spices and a blend of savoury heat from red curry paste. Paired with fluffy basmati rice this dish delivers a comforting yet bold flavour experience.
Ingredients
Serves 4
For the curry:
- 1 tin (400ml) light coconut milk
- 200ml chicken stock (1 stock cube dissolved in 200ml water)
- 30g cornflour
- 500g chicken breasts, sliced thinly
- 2 red peppers, sliced
- 1 red chilli, diced
- 1 white onion, diced
- 3 cloves garlic, minced
- 100g frozen petit pois
- 100g tenderstem broccoli
- Chopped spring onions and coriander (for garnish)
For the paste:
- 2 tsp lemongrass puree
- 30ml soy sauce
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 tsp cumin powder
- 2 star anise
- 10 black peppercorns
- 30g cornflour
- 1 jar red curry paste
- 1 red chilli, finely diced
- 4 cloves garlic
- 2 shallots
- 1-inch piece of ginger, peeled and chopped
- A handful of fresh coriander sprigs
- A handful of fresh basil sprigs
- For the Rice:
- 200g basmati rice
- 400ml tap water
Method
For the curry:
- Add the coconut milk, chicken stock, and sliced chicken to a pot. Bring to a boil, then simmer for 15 minutes.
- Stir in the cornflour, chilli, onion, garlic, and peppers. Simmer for 5 minutes.
- Gradually add the prepared paste (see below) to the pot, tasting as you go. Adjust the spice level by adding more or less of the paste.
- Add the petit pois and tenderstem broccoli. Simmer for another few minutes until the vegetables are tender.
- Finish by garnishing with chopped spring onions and coriander.
For the paste:
- In a blender or food processor, combine lemongrass puree, soy sauce, turmeric, paprika, chilli flakes, cumin powder, star anise, black peppercorns, cornflour, red curry paste, red chilli, garlic, shallots, ginger, coriander, and basil.
- Blitz until smooth to form a fragrant, thick paste.
For the rice:
- Rinse the basmati rice thoroughly under cold water.
- Combine the rice and 400ml of tap water in a pot. Bring to a boil, then reduce to a simmer.
- Cook for 11 minutes, stirring occasionally to prevent sticking.
- Serve the curry hot over a bed of fluffy rice, and enjoy!
