Chicken Thai Red Curry

5 from 1 vote

Prep Time5

Cook Time40

Course: Main Course

Cuisine: Thai

Keyword: chicken, chilli, garlic and ginger paste, lime leaves, thai basil, thai red curry paste

Servings: people

Calories: 707kcal

Author: Chief Cook and Bottle Washer

Heat the oil in a large saucepan or wok. Fry the two tablespoons of garlic and ginger paste for a minute or so until it has released its aromatic aroma, then add the Thai red curry paste and fry for a few seconds before pouring in the 800ml of coconut milk
Bright the sauce to a boil and then turn down to a simmer and wait for the oil to rise to the surface, then add the chicken breast that has been sliced thinly. Simmer for about 10 minutes until the chicken is cooked through.
Whilst the chicken is cooking, slice the red chilli diagonally and peel and cut the root ginger into matchsticks - this will be your garnish later
When the chicken is cooked, add the tablespoon of fish sauce and the teaspoon of light brown sugar and give it a taste. To make it saltier add more fish sauce or to make it sweeter add more sugar
Chop two thirds of the Thai basil roughly and add this to the curry. Keep the curry at a simmer and cook for another 15 minutes to allow the sauce to thicken and become creamier
Serve the curry with your choice of rice, sprinkle the ginger and chilli over the top and finish with a few of the remaining Thai basil leaves. Enjoy!