This is quite possibly one of the most simple takeaway dishes that can very easily be replicated in the comfort of your own kitchen… and faster than you could have it delivered! This Chicken Thai Red Curry takes less than 20 minutes to cook and with simple ingredients and ease of preparation, you will want to make it again and again. I highly recommend the Thai red curry paste linked in the ingredients; the paste you choose matters and will make a big difference to the end result of your recipe. I love making my own marinades and sauces, but good quality curry pastes are inexpensive and are a great way to add depth of flavour to a meal quickly. This meal can easily be made vegetarian by leaving out the chicken completely, or you can substitute it for firm tofu. The vegetables are also customisable; use any vegetables you like that are in season (although the combination of tender eggplant, green beans and bursting grape tomatoes is my absolute favourite!) Serve over steamed rice for a quick and easy, comforting meal.
Note 1 – For a mild spice level use 1-2 tablespoons of curry paste, for medium use 3-4 tablespoons, for hot use 4-6 tablespoons. Freeze any leftover red curry paste for up to 2 months in a reusable sandwich bag or airtight container. Thaw on the kitchen counter for 30 minutes before using; it can be added directly to the pan frozen, just ensure you cook it until it is completely warmed through.
Note 2 – Kaffir lime leaves and basil create an authentic flavour profile when they are added to this Thai red curry. They can however be expensive ingredients depending on your location. I more often than not leave them out completely and the results are equally delicious.
Prepare the Chicken Thai Red Curry as per the recipe. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.
Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.
Source – Recipe inspired by Thai Red Chicken Curry from Delicious magazine.
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