| Thai Red Curry recipe Preparation time:15 minutes Cooking time: 30 minutes Serves: 4 |
This delicious Thai red curry recipe works perfectly with fresh and juicy tiger prawns, but if you’re not a prawn lover, it’s lovely with chicken thighs as well. Bare in mind if you would like to use Tofu or just vegetables this Thai red curry recipe can be a little spicier, so add the red curry paste to your taste.
Thai red curry ingredients
1 tbsp vegetable oil
200g Fresh peeled tiger prawned, de veined.
(If using chicken thighs 400g skinned and boneless)
3-4 tbsp red curry paste
1 tin of coconut milk 400ml or so
200ml of chicken or vegetable stock
2 large potatoes, peeled and cubed
2 handfuls of green beans or sugar snap peas
1 red pepper
10-12 chestnut mushrooms, halved
10-12 cherry tomatoes left whole
3-4 tbsp of fish sauce
1 handful of fresh coriander
1 red chilli sliced and deseeded
Method- Thai red curry recipe
Heat vegetable oil in a large saucepan or wok ,then add your desired amount of red curry paste for approximately a minute. Add in the tin of coconut milk and 200mls of stock, stir well and bring to a simmer.
Add in cubes of potato and cook on a high heat for around 10 minutes. Add the greens, chestnut mushrooms, red pepper and cherry tomatoes. Dilute sauce with a little water if required. Simmer on a medium heat for 5 minutes.
Add in the tiger prawns (or chicken) and fish sauce, simmer for 3-5 minutes until prawns cooked through. You will need to cook for longer if using chicken.
Sprinkle with fresh coriander and raw red chilli; serve with Jasmine rice and prawn crackers.
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