Main/Curries

Thai Red Curry

Not Updated for Ages Yields: serves (only just) Cost: $3.00 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

    marinade

  • Chicken thigh (or breast) 500 grams
  • Water 2 tbsp
  • Cornflour 2 tsp
  • Canola oil 1 tsp
  • Oyster sauce 1 tsp

    • rice

  • Jasmine rice 2 cups
  • Water 3 cups
  • Garlic 2 cloves
  • Ginger 2 cm
  • Thai red curry paste (Maesri brand) 65 grams (0.5 tin)
  • Brown sugar 2 tsp
  • Brown onions 1 whole
  • Green beans 120 grams
  • Bamboo shoots 100 grams
  • Fish sauce 1 tbsp
  • Coconut milk 400 ml

Steps

  1. Slice chicken 5mm thin across at a 45 degree angle or greater.
  2. Combine chicken marinade ingredients in a bowl and mix well.
  3. Make rice (combine rice and water in pot bring to simmer medium high, reduce heat to medium low and cover for 13 minutes, then remove from burner for 10 minutes, then remove lid and fluff, leave another 2 minutes).
  4. 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.
  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 garlic and ginger, fry for a few seconds.
  7. Add curry paste and fry for a minute, then stir in brown sugar.
  8. Add onion, green beams, bamboo shoots and fish sauce, fry 4 min until onion softens.
  9. Reduce heat to medium. Add coconut milk and bring to light simmer (and no higher than).
  10. Add chicken and simmer for 1 minute.