Simple Thai-Style Red Chicken Curry
A few people on Instagram wanted to know about the curry I made the other day. It was a chicken curry, but you can use this recipe to make any other kind of curry you like, vegetarian or not. It’s pretty much the same as the sauce for my Pass the Parcel Curry and an excellent go-to method.
(Mae Ploy red curry paste is the best shop-bought one, as far as I’m concerned!)
(above) Simple Thai-Style Red Chicken Curry & Green Beans with “Burnt Bits”
Simple Thai-Style Red Chicken Curry
Serves 6 - 8
NB: This is a spicy curry.
1 kilogram of mixed chicken pieces (on the bone) OR veggies of your choice (tofu, even!)
500g of baby potatoes, sliced in half. No need to peel.
2 heaped tablespoons of Mae Ploy red curry paste
2 400ml cans of coconut milk
500ml of chicken OR vegetable stock
1 tablespoon of soy sauce
1 tablespoon of vegetable oil
1 lime
10 fresh or dried curry leaves (or thereabouts!)
a handful of fresh coriander
white pepper
salt to taste
In a large pot or Dutch oven, fry the chicken (or veggies) in the vegetable oil until they are a little bit golden brown. No need to cook them all the way through. Take them out of the pot and set aside.
Add the curry paste to the pot you just fried the chicken (or veggies) in. Fry the paste for a minute or two. Add all the other ingredients except the lime. Bring to a high simmer, then put the chicken (or veggies) into the curry sauce. Add the potatoes too.
Simmer your curry until the potatoes are tender. Squeeze the juice of the lime over it, once ready and scatter with fresh coriander or more curry leaves.
Allow the curry to ‘rest’ for 15 minutes or so before serving. It’s nicer if it sits for a little while. (Even better the next day!) At this stage you can skim the oil from the top, if you want to do that. There will be quite a bit of it. (I don’t skim it - I just give it a good stir before I serve!)
Serve with roti or fluffy rice or both!
xoxo Pip