Thai Red Curry Chicken

Every great Thai red curry recipe starts with a luxurious paste made with red chillies, lemongrass, galangal, shallots, coriander roots, kaffir lime leaves and zest, fish sauce and shrimp or crab paste. Most grocery stores now carry both red and green curry paste, but if you want to make something fragrant and spectacular click on the link here to make your own. If you have a fish allergy, omit the fish sauce and shrimp/crab paste in your recipe and substitute it for light soya sauce and soya bean paste for that 'umami' flavour.

What fascinated me about the way the Thai people prepare their curry is that they cook the chicken by reducing some coconut milk down till the oil partially separates from the milk. Coconut oil is very trendy and healthy to use and you could use a bit of that in your recipe as well.

1 can coconut milk
4 tbsps red curry paste
1 lb boneless chicken
4 – 5 lime leaves
2 tbsps fish sauce
1 tsp palm sugar
Salt and white pepper to taste
1/2 cup blanched snow peas


In a hot wok, pour in about a 1/4 can of coconut milk and cook it till it bubbles and starts to reduce down and the oil starts to separate

Add 4 tbsps of red curry paste and cook

Add the chicken, coat well in the paste and cook till till done

Add the rest of the coconut milk and bring to a boil till it reduces down

Add the limes leaves

Add the fish sauce and palm sugar

Add salt and sugar to taste

Add some blanched snow peas and serve

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