The Perfect Thai Curry.

As I’ve said in my previous blog posts, lockdown has given me (and many of us) the gift of time. It has enable me to find more time for the things I love to do. Three of those things are reading, blogging, and of course, cooking. I’ve found myself trying to cook new dishes each week, or at least meals we haven’t had for a long time! One of those meals is Thai curry. I don’t often cook it as we always enjoy it much more when we haven’t had it for a while. Plus the ingredients can be quite pricey if I haven’t already got what I need.

I saw a few Thai curries on Instagram last week and I just had to make it for Tom and I! The trouble is, I have never been able to get a good picture of one, so it never seemed to do it justice as it is truly delicious. One of my favourite meals. I tend to make mine quite citrussy (love a made up word) as it cuts through the richness of the coconut. Thai curry can be quite heavy and leave you feeling bloated afterwards but this one was definitely the best one I have ever made! I thought it would be good to pop the recipe on my blog as it may be something new you want to try. I never make my own paste – it’s too expensive and too time consuming for something that tastes marginally better than a shop bought one. I do however add quite a few extra ingredients to put my own ‘twist’ on it. 

Ingredients:

  • 3 chicken breasts, diced.

  • 1 medium red onion, diced.

  • 2 red chillis, de-seeded and finely diced.

  • 3 limes – you will need the zest and juice.

  • 3-5 lime leaves

  • Mange tout or baby corn (whatever you can get your hands on).

  • 1 red pepper, diced.

  • 1 tsp lazy garlic.

  • 2 tbsp fish sauce.

  • 1 tbsp brown sugar (use palm sugar if you can get hold of it, but it is quite expensive).

  • 3 tbsp thai curry paste.

  • 1 tin of light coconut milk.

  • 1 sachet of coconut cream (it is essential as it thickens the sauce).

  • For the garnish – coriander, spring onions, cashew nuts, (surprisingly super tasty), lemongrass, lime and fresh chilli for the extra kick.

Method:

  1. In a wok or large saucepan, heat up some sesame oil, or normal oil if you prefer. Add the onion, chilli, garlic and pepper. Saute on a medium heat for 10 minutes. The vegetables will soften.

  2. Add the chicken, fish sauce, sugar and lime leaves. Stir thoroughly and leave to cook for 5 minutes.

  3. Next, add the Thai paste and coconut milk and leave the curry to simmer for 10 minutes.

  4. Finally, add turn the heat back up to medium, add the coconut cream, lime zest, juice and the mange tout. The mange tout or babycorn does not need much cooking time as it needs to retain its crunch.

  5. I serve mine with rice and crackers. I’m lazy so I use microwave rice!


The most delicious red Thai curry!The most delicious red Thai curry!

The most delicious red Thai curry!

Enjoy!

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