red thai chicken curry.

this may come as a shock to you but i had never made a thai curry until today. i didn’t really know what i was doing so i just looked at a couple of recipes online and decided to blag it. my friends have been saying i am really arrogant about my cooking but i don’t care because it was really nice (and they agreed AND had seconds).

it’s such an easy meal to make and even though it looks like you need a lot of ingredients there are loads of different variations that don’t use as many, i was just showing off.

you will need:

juice from 1 fresh lime

2 stalks of lemongrass finely chopped

runner beans

5 fresh tomatoes

1 tin of coconut milk

3 tbsp of red thai curry paste

2 cloves of garlic

1 onion

1 tbsp brown sugar

knob of ginger

1 chilli

handful of coriander

400g chicken

2 tbsp fish sauce

basmati rice

pak choi

what to do:

1. finely slice the garlic, onion, lemongrass, ginger and chill and fry in a little vegetable oil

2. add the curry paste and chicken, then mix together until the chicken is coated

3. next add the coconut milk, fish sauce, tomatoes, sugar,  and runner beans and slowly bring to the boil

4. once boiling reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. stir the curry a few times while it cooks, to stop it sticking

5. wash the pak choi and fry in a wok with a little garlic and soy sauce

6. cook the rice, drain and mix with chopped coriander (my friend roxy hates people that mould rice but i think it looks clean and i have ocd)

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