Main/Curries

Thai Red Curry

Yields: serves (only just) Cost: $2.56 per serve Difficulty: 6/10

From The Woks of Life but cooked by Diya for Claudia and Kora who liked it so much they found out where she got the recipe, and then we made it no more than a week later. The curry paste maybe made the kitchen temporarily uninhabitable, Maesri don’t mess around.

Ingredients

    rice

  • Jasmine rice 2 cups
  • Water 3 cups
  • Brown onions 1 whole
  • Green beans 120 grams
  • Garlic 2 cloves
  • Ginger 2 cm

    • marinade

  • Chicken breast 500 grams
  • Water 2 tbsp
  • Cornflour 2 tsp
  • Canola oil 1 tsp
  • Oyster sauce 1 tsp
  • Thai red curry paste 65 grams (0.5 tin)
  • Brown sugar 2 tsp
  • Fish sauce 1 tbsp
  • Coconut milk 400 ml

Steps

  1. Make rice.
  2. Slice onion radially along, into 6-8 strips, trim beans and halve across. Crush garlic and ginger. Cut the bamboo shoots into flat pieces along, or sticks.
  3. Slice chicken 5mm thin across at a 45 degree angle or greater.
  4. Combine other marinade ingredients in a bowl and mix well, then add chicken.
  5. On high heat in oil in 2 batches, fry the chicken until lightly browned and nearly safe to eat, remove to bowl.
  6. Reduce heat to medium-high, more oil then curry paste, brown sugar, garlic and ginger, fry for a few seconds.
  7. Add onion, green beans and fish sauce, fry 4 min until onion softens a little.
  8. Reduce heat to medium. Add coconut milk and bring to light simmer (and no higher than).
  9. Add chicken and simmer for 1 minute.