Recreating Thai Memories: Thai Red Chicken Curry

Have you ever been on holiday somewhere and fell in love with their cuisine?

If you have, you're not alone. I've only been back a week from my wee trip to Thailand. However, since then, I've been craving a spicy, fragrant, sweet and rich curry!

This week I decided to try making my own curry paste. It's not difficult as long as you have a food processor/blender, and whilst it wasn't bad, I'd be happy to hear what you guys think, or if you would have done anything differently.

So here it is. Hope it works well for you!

Recipe:

Difficulty: Medium

Prep Time: 10-15 minutes

Cooking time: 30+ minutes

Ingredients:

For the paste:

- 3 stalks of lemongrass

- 2 1 tbsp tomato puree

- 2 whole chilli's

- 1 handful of coriander

- 2 handful's kaffir lime/ or ordinary lime leaves

- 2 whole garlic cloves

- 1 tbsp fish sauce

- 1 tbsp soya sauce

- 2 tbsp olive oil

- 2cm ginger

- juice of a whole lime

For the curry:

- 2 large chicken breast's, cut up

- 200g sugarsnap peas

- 200g baby corn

- 400 ml (can) of coconut milk

- coriander to finish

- 2 handfuls of cashew nuts crushed and chopped

For the rice:

2 cups of Thai Jasmine rice (you can use brown/red rice, basmati, rice too!

Method

(i) For the Curry paste and Curry:

1. Chop the lemongrass in to small chunks, along with the chilli and ginger

2. Combine all the other paste ingredients in a blender, until a smooth paste is achieved

3. In a pot, heat up the paste. Once you start to smell the aroma the paste, put in the chicken and coat it well in the paste. (I added some coconut oil in the pan to add some moisture to the chicken)

4. Pour in the coconut milk (almost all of the 400ml can) and bring the curry to a boil. One this is done you can bring it back down to a simmer.

5. Cook for at least 30 minutes from the simmer, giving the curry a taste check near the end. If you are satisfied with the taste, remove the curry from the heat and garnish with any remaining coriander and coconut milk

(ii) For the Rice:

1. Wash and drain the rice (in a colander) and put it in a rice cooker, or cook it in a pan with hot water.

Instructions on how to cook rice can be found here:

2. Once the rice and curry are ready, sprinkle the chopped up cashew nuts on the curry and the rice.

As you know, curries are great with refreshing drinks like lime juice/fresh coconut juice, beer.

Have you ever tried a similar recipe? Have you tried this recipe? Any questions or suggestions. All feedback is welcome! Leave a comment below! :)

#curry #Thai #lemongrass