The Thai curry has become a regular favourite in our kitchen, be it red or green, and the options really are endless when it comes to what you wan to put in it. I don't eat seafood, so my curries are usually chicken, and my only other rule is red vegetables for a red curry and green vegetables for the green curry. This isn't a Thai rule.... it's just my rule......My kitchen...my rules :)
So, onto the recipe. This is one from Jamie Oliver's 30 Minute cook book, although I think the only part I follow in his recipe for the paste. Whilst this book is a great source of recipes for quick meal ideas, I don't think I've made one complete meal from it. Like I said, my kitchen my rules. Jamie's 30 minute meal book is a reflection of his taste and flavour combinations. If you don't like something ... don't use it. For me, cooking is about creating something that suits your tastes. Just because a famous TV chef says something in a recipe, doesn't mean you have to follow it to the letter. But anyway, this isn't a review of Jamie Oliver...so lets get on with the curry.
Thai Red Curry
These quantities should serve 2-3 people
500g chicken breast, cut into bite size pieces
1 x 400g can coconut milk
4-5 tomatoes, cut into 4-8 pieces each
1 red pepper, cut into bite size pieces
1 lime to serve
1 pack prawn crackers to serve
handful coriander leaves to serve
Red Curry Paste
2 stalks of lemongrass
1 fresh red chill
2 cloves of garlic
Optional: 4 faffir lime leaves
A bunch of fresh coriander
2 jarred red peppers in oil
1 heaped tea spoon of tomato puree
1 tbsp fish sauce
2 tbsp soy sauce
1 tsp sesame oil
2cm piece fresh ginger
Method
1. Roughly chop all ingredients for the paste and place them all in a bullet blender, or a tall container for use with a stick blender. Blend into a tick paste.
2. Place a little olive oil into a wok on medium heat, add the chicken and brown slightly, along with 1-2 tablespoons of the red curry paste. Cook through for a few minutes until the chicken is browned.
3. Add the remaining paste to the wok, followed by the coconut milk. Simmer for 3-4 minutes.
4. Add the tomatoes and red pepper. Cover and simmer for a further 10 minutes or so on a low heat. The tomatoes will start to break down a bit. When this happens you know it's ready. Make sure you stir regularly
I serve this dish with some sticky Thai rice or basmati rice. You can serve it all in one bowl, or in an individual bowl like I have done. Coriander leaves for decoration, and some prawn crackers and you're done.
Happy cooking. :)
