Friday, February 4, 2011

Quick Thai Red Curry

Part 4 Dinner for €25

Everyone loves a Thai curry and I have personally cooked numerous curries. I have cooked a Red, Green, Yellow, Penang and Massaman curry. I have made some of the pastes from scratch but you can buy really good ones from Thailand in Chinese stores that are authentic. Some of the supermarket own brand pastes are watered down versions of the real thing. When you find a paste you like, just keep buying it. Don't forget in Thailand they like their curries really hot and a Green curry is one of the hottest. The Thai birds eye chillies are one of the hottest chillies around so be careful if using them.

This 4 part dinner for €25 was all about not wasting any food and by using the leftover chicken and in this recipe you are not wasting any food. A curry is quick and tasty and it is a great way of using leftover ingredients.

NOTE When you are using fish sauce, it smells revolting but it adds so much flavour to the curry. When you add it in make sure to simmer the sauce for 2-3 minutes to let the flavours marry.

Quick Thai Red Curry

by Trevor Thornton

Makes 2 portions
Difficulty Easy
2 tbsp olive oil
2 – 3 tsp red curry paste
1 tin of coconut milk
1 tbsp fish sauce
juice ½ lime
2 tbsp cornflour, mixed with 4 tbsp water
90g mangetout
any leftover chicken
fresh coriander, chopped


Place a sauce pan over a medium heat and add the olive oil. Add the curry paste and cook for 2 minutes whilst stirring. This releases the oil and cooks the paste. Add the coconut milk, fish sauce and lime juice and bring to the boil. Once boiled reduce to a simmer and cook for 5 minutes to develop the flavours. Thicken the curry with some cornflour if needed. Place the mangetout into the sauce and cook for 2 minutes, add the leftover chicken and coriander. Bring to the boil and serve with rice.

1 comment:

  1. I love this Thai dish, thank you very much for sharing how to do it.