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RECIPES
THAI RED CURRY WITH CHICKEN
Serves 6
For this recipe you will need the half of the
Red Curry Paste recipe.
INGREDIENTS
13.5oz (400ml) can coconut milk
½ portion Red Curry Paste recipe or 2–3
tablespoons store bought
2
1
⁄4 lbs (1kg) chicken thigh fillets, cut into large
pieces
1 cup (237ml) chicken stock
1 can (230g) bamboo shoots, rinsed and drained
1 can (100g) baby corn, halved
4oz (100g) green beans, trimmed and halved
2 teaspoons sugar
1 tablespoon fish sauce
Thai basil leaves, to serve
Fresh lime wedges, to serve
METHOD
1. Without shaking can of coconut milk,
spoon the firm coconut into a large
saucepan and cook, stirring over a
medium high heat until the coconut
milk separates.
TIP
If you can’t buy coconut milk that
has a firm top omit this step and use
1 tablespoon oil and add all coconut
milk in step 4.
2. Add the curry paste to the pan and
cook, stirring, until the paste becomes
fragrant.
3. Add chicken thighs and stir to coat in
paste; add stock and bring to a boil.
Reduce heat to a simmer and cook,
stirring occasionally for 10 minutes.
4. Add bamboo and cook for 5 minutes.
Add remaining ingredients and coconut
milk and cook for about 5 minutes or
until vegetables are tender.
5. Stir through basil leaves and serve with
lime wedges.