Red thai curry
I leaned how to make curry paste from scratch during my time in Thailand, sitting for half an hour grinding the spices and chilli in a big stone mortar. Don’t get me wrong, it was lovely, but who really has the time? The spice pastes you can buy are actually really good and so cheap that it’s not even worth making it. I like to use a fairly hot one for this because the authentic thai curries are pretty spicy, but play around with what ever you feel comfortable with. You can even take out the sliced chilli and add a dash more coconut milk if you want it really mild.
* 200g rice
* Thai red curry paste (1/2 jar)
* 1 chicken breast, cut into pieces
* 1 red chilli, roughly chopped
* Half an onion, sliced
* 1 can of coconut milk
* 1 Tbsp. oil
* 1 Handful of roughly chopped coriander
* Juice of 1/2 a lime
Heat the oil in a saucepan and add the onions, cook until soft and add the curry paste. Continue to cook for 1 minute to cook out the raw spices.
Season the chicken and place into the pan with the coconut milk and chilli
Leave the pan on a low heat to reduce to a sauce consistency.
Boil the rice as per the packet instructions. Drain and season with a little salt.
Once the curry has reduced to a sauce that coats the meat, (10-15 minutes) check the seasoning and cut into a piece of the chicken to make sure it is cooked through.
Stir in the coriander and lime juice to finish.