Umami
Umami

All Recipes

Thai Red Curry with Chicken

4 servings

servings

25 minutes

total time

Ingredients

5 tbsp red curry paste

2 large garlic cloves, minced

2 tsp fresh ginger, finely grated

1 tbsp lemongrass, finely chopped

400 ml coconut milk

6 lime leaves

1 tbsp sugar

2 tsp fish sauce

350g chicken thighs, chopped

12 Thai basil leaves

Fresh red chilli sliced

Fresh coriander leaves

Steamed jasmine rice

Directions

Fry off curry paste and aromatics in coconut milk.

Add lime leaves, sugar and fish sauce. Stir, then add chicken.

Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.

Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.

Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and sauce is thickened.

Remove from heat. Stir through a handful of Thai basil leaves.

Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Notes

2024-03-27:

Next time: never use vegetable oil! Use the coconut solids from the coconut milk.

Nutrition

Serving Size

-

Calories

530 kcal

Total Fat

-

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

-

Dietary Fiber

-

Total Sugars

-

Protein

-

4 servings

servings

25 minutes

total time
Start Cooking