Perfect Red Thai Curry
This recipe is one of my all time favourites and very easy to make. I would even go so far as to say that it is probably the most authentic home made version I have ever tasted. I say this because it is in fact my mother in law’s recipe, who is from Thailand, and if she approves of this recipe then I have no doubt others will enjoy it also.
To save time and money this recipe uses Mae Ploy curry paste which combines Dried red chilli, Garlic, Lemongrass, Shallots, Galangal, Shrimp paste, Kaffir Lime Peel and Pepper. The paste can be purchased from most authentic Asian stores and even from Tesco’s or Amazon. As an added bonus the paste can be refrigerated until the expiry date, which is usually for 2 years!
Best of all, you can adjust the spice/heat level for this dish by adding more or less Curry Paste. There are also a few optional additions to this dish which I have left out in the past if I didn’t have stock, and the dish still tastes lovely without, just not as good as it could be!
INGREDIENTS
Serves 4-6
1 tbsp oil
1-2 tbsp Mae Ploy Red Curry Paste
600g Chicken thigh fillets diced
200g Mushrooms (I use baby button mushrooms to save chopping)
1 Red Chili, sliced (Optional)
2 pints Coconut Milk (I use MAGGI Coconut Milk Powder)
1 tsp Palm Sugar (Can use white sugar as an alternative)
3 Kaffir Lime Leaves
2 tbsp fish sauce (Optional)
METHOD
1. Heat the oil in a large saucepan or wok, and fry curry paste over a low-med heat for about a minute to infuse, stirring so that the paste does not burn.
2. Turn the heat up to medium and add the diced chicken, stirring until just browned. Meanwhile add the Lime leaves to half a cup of boiling hot water and set aside.
3. Add the sliced Red chilli and Mushrooms, stirring occasionally until the mushrooms soften. Then add the coconut milk, turning heat up until the sauce starts to simmer.
4. Add the remaining Sugar, Fish sauce, and Lime Leaves (with infused water) and allow sauce to reduce and thicken.
Serve with rice and salad.
