THAI DRINK RECIPE RECIPES

Name: The Ultimate Thai Red Curry Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 red pepper, deseeded and roughly chopped; 4 medium red chillies, deseeded and roughly chopped; 1 lemongrass stalk, outside skin removed and sliced; 4 garlic cloves, peeled; 1 tbsp. ginger, peeled and grated; 1 tsp. fresh turmeric, peeled and grated; Juice and zest of one lime; 6 spring onions, ends removed and roughly chopped; 1/2 tsp. ground coriander; 1/2 tsp. ground cumin; 1 bunch coriander, stalks only (keep the leaves for garnish at the end); 6 kaffir lime leaves; 4 tbsp. fish sauce; 1/2 tsp. salt; 1/2 tsp. whole black peppercorns; 2 tbsp. vegetable oil; 8 boneless skinless chicken thighs, cut into 2cm pieces; 1 large aubergine, cut into 1.5cm cubes; 100 g green beans, topped and tailed and cut into 2cm lengths; 1 (400ml) tin coconut milk; Small bunch Thai basil, stalks removed and roughly chopped; 6 kaffir lime leaves; 1 tbsp. sugar; 1 tbsp. fish sauce; 1 red chilli, deseeded and thinly sliced; Roughly chopped coriander leaves

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THAI RED CURRY - THE BEST THAI RED CURRY RECIPE - DELISH

Thai Red Curry - The Best Thai Red Curry Recipe - Delish image

Looking for a delicious Thai Red Curry recipe? You've come to right place. This Thai Red Curry is packed full with flavour and will definitely have you wanting more.

Provided by Matthew Lockwood

Categories パン

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 26

Ingredients

1 red pepper, deseeded and roughly chopped
4 medium red chillies, deseeded and roughly chopped
1 lemongrass stalk, outside skin removed and sliced
4 garlic cloves, peeled
1 tbsp. ginger, peeled and grated
1 tsp. fresh turmeric, peeled and grated
Juice and zest of one lime
6 spring onions, ends removed and roughly chopped
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 bunch coriander, stalks only (keep the leaves for garnish at the end)
6 kaffir lime leaves
4 tbsp. fish sauce
1/2 tsp. salt
1/2 tsp. whole black peppercorns
2 tbsp. vegetable oil
8 boneless skinless chicken thighs, cut into 2cm pieces
1 large aubergine, cut into 1.5cm cubes
100 g green beans, topped and tailed and cut into 2cm lengths
1 (400ml) tin coconut milk
Small bunch Thai basil, stalks removed and roughly chopped
6 kaffir lime leaves
1 tbsp. sugar
1 tbsp. fish sauce
1 red chilli, deseeded and thinly sliced
Roughly chopped coriander leaves

Steps:

To make the curry, combine all the ingredients in a blender and blitz until a smooth paste forms. You may need to stop and scrape the mixture down from the sides a couple of times.
Heat oil in a heavy bottomed frying pan and add the curry paste. Cook for a couple of minutes. Add chicken and aubergine and coat with the paste and cook for 2 more minutes.
Add coconut milk, lime leaves, sugar and fish sauce. Spread the chicken and aubergine out to make sure it cooks evenly, and simmer for 10 minutes, stirring occasionally.
Add the green beans and simmer for a further 5 minutes. Season to taste, using sugar and fish sauce.
Remove from heat and stir through Thai basil leaves. Serve immediately with sticky rice and garnish with coriander leaves and red chilli.

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