Thai Red Curry

Description

Thai Red Curry, known as "Gaeng Phed" in Thai, is a popular and flavorful Thai dish known for its vibrant red color and rich, aromatic taste. Thai Red Curry is traditionally served hot and is often accompanied by steamed jasmine rice, which helps balance the spiciness of the curry. The combination of spicy, creamy, and aromatic flavors makes it a delicious and satisfying dish enjoyed worldwide. The level of spiciness can be adjusted according to personal preference by using more or fewer chili peppers in the curry paste.

Ingredients

2 tbsp Oil

300g Chicken Thighs (sliced)

2 tbsp Red Curry Paste

1 tbsp Lemon Grass (finely chopped optional)

1 Tin Coconut Milk ( can also use coconut cream)

1 Cup Chicken Stock (low sodium)

1 tbsp Fish Sauce

2 tsp Sugar

1 Capsicums thinly sliced (use different colours where possible)

1-2 Red Chillies (optional)

1-2 tbsp Lime Juice

5-6 Thai Basil Leaves

1 tbsp Fresh Coriander to Garnish

Serve with a plate of Jasmin Rice

Instructions

Add the oil, red curry paste and lemon grass (if using) to a pan a simmer for 2-3 minutes.
Add the coconut milk, chicken stock, fish sauce and sugar and simmer for another 1-2 minutes.
Add the sliced capsicum red chillies (if using), and lime juice and simmer for another 1-2 minutes.
Finally stir in the Thai basil leaves and remove from heat.
Serve on a bed of jasmin rice and garnish with fresh coriander