Thai Red Curry
Prep in 15 mins
Cooks in 20 mins
Difficulty
****
What else could you want after a long day on the trail other than a warm, aromatic, and tasty Thai Red Curry, and it’ll taste even better when you know it only takes 35 minutes.
Ingredients
- Veg Oil
- Ginger
- Coconut Milk
- Boneless Chicken Thighs
- Limes
- Fish Sauce
- Thai Basil Half packet
- Chilli
- Brown Sugar
- Rice
Equipment
- Single Burner Stove
- Knife
- Frying Pan
- Wooden Spoon/Spatula
Method
Heat a tbsp in a saucepan over your stove on medium heat, once hot enough add 1 tbsp of ginger and garlic and fry for 2 minutes. Add 5-6 tbsp of red curry paste and let sizzle for a few seconds, then pour in 800ml of coconut milk.
Bring to a boil and then reduce back down to a simmer, stir a little and then wait for the oil to reach the top.
Add 8, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
Add 1 tbsp of the fish sauce and a small amount of brown sugar, then taste. If you prefer it saltier add more fish sauce; if you like it sweeter add more sugar.
Bring back to the boil, take off the heat and add ½ pack of thai basil.
Spoon the curry out into bowls. If you like spice add some red chilli, a thumb sized piece of ginger and a few extra basil leaves and some jasmine rice.
