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Thai Red Curry

Serves: 6

This is a great recipe that gives consistent results every time!


Curry Paste
5-9 dried red chillies
4 small red Thai onions (look like shallots)
5 cloves garlic
1 teaspoon galingal (chopped)
2 stalks lemon grass (chop end off and use first 2 inches)
1 teaspoon kafffir lime skin (chopped)
1/4 teaspoon ground pepper
1 tablespoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon salt
1 teaspoon shrimp paste

For the curry
500g chicken
2 cups coconut milk
1/2 cup coconut cream
6 large red chillies (cut into strips)
1/8 cup fish sauce (30ml)
1 tablespoon palm sugar
4 kaffir lime leaves
1/4 cup Thai basil
Broccoli stems
Mange tout


Place all red curry paste ingredients in an electric blender and process until the mixture is smooth. Alternatively you can pound it in a pestle and mortar if you are feeling in need of a workout.

Slice the chicken thinly across the top of the breast so that you have wide thin slices (like sliced smoked salmon). Stir fry it until just cooked and then set aside.

Heat the coconut cream in a saucepan, then add the curry paste. Stir well into the coconut cream for approx 5 minutes.

Add the chicken and stir well into the paste. Add the fish sauce and palm sugar.

Add coconut milk, cover and cook on a high heat for 10-15 minutes.

Add vegetables, lime leaves and chillies and cook for a further 5 minutes until vegetables are tender but still have a good bite.

Add the basil leaves just before serving.

Copyright 2010