Thai curry is another favourite of ours and recently I discovered a great thai curry paste which has transformed my curries into something even more delicious. It is called “Mae Ploy Red Curry Paste” and looks like this.
You can buy it in any Asian food store. The recipe on the back called for 50g of paste for a curry for 4 but I found this to be way too much (as did a lot of other people online). I would recommend between 20g and 30g instead.
You can add any mix of vegetables that you like but my current favourites are courgette and butternut squash. Red or Yellow peppers, green beans, sugersnap peas and peas all work well also.
I like to use coconut milk with the highest coconut content that I can find. Lidl sell a great one that is over 80% coconut milk. I find it adds a lovely thickness and creaminess to the sauce. If you use a coconut milk with a lower coconut content the sauce will be much thinner.
Thai Red Chicken Curry
- 1 tsp rapeseed oil
- 25 g mae ploy red curry paste
- 1 tin coconut milk
- 4 chicken breasts
- 1/2 courgette
- 1/2 butternut squash
- 300 g rice
- Cut the butternut squash into 1cm cubes and microwave or steam until soft
- Cut your chicken into thin strips and set aside. Cut the courgette into thin strips also
- Heat the rapeseed oil and add the curry paste and coconut milk
- Bring to the boil and turn down to simmer
- Add the chicken and mix well ensuring it all gets coated with the sauce.
- When the chicken is no longer pink on the outside add the softened butternut squash and the courgette and mix well
- Simmer for 10 minutes and then serve with rice.