Thai Red Chicken Curry With Thai Style Rice

Delicious aromatic Thai red curry recipe is so easy to spruce up in few minutes that you will never order a takeaway again. The key to making the perfect Thai red curry is making the paste with fresh ingredients to give it the burst of flavours and aroma.

I also made a Thai style rice in the rice cooker, which you will not find in Thai restaurants as it my own creation but it goes so well together.

Ingredients to Thai Red Curry 600g chicken breast (cut in cubes) 3 tbsp of the curry paste (recipe below) 1 carrot (sliced) 1 courgette (sliced) 1 tin coconut milk 1-2 tsp brown sugar 2 tbsp vegetable oil 2 lime leaves 1 stick lemon grass salt to taste (the fish sauce is quite salty so avoid adding too much salt)

Fresh basil for garnishing

Ingredients for Curry Paste 1 medium sized red onion 3 garlic clove 1 piece ginger (size of your thumb) 1-2 x fresh red chillies fresh coriander (small handful) 2 tbsp red curry paste half lime (zest peeled) 3 lime leaves

1 stalk lemon grass (sliced)

Method for Curry Paste Use a small mini mixer and blend all the ingredients above. Add a little water to make into a smooth paste.

Method for Curry 1. Heat the oil in medium sized saucepan. Fry the paste for 5 minutes on medium heat. 2. Add the chicken, stir, cover and cook until the chicken is sealed (approximately 10 minutes). 3. Add the coconut milk, sugar, salt, lime leaves, lemon grass & fish sauce. Cover and simmer for simmer for 5-7 minutes. Add the carrots first, and let it cook for couple of minutes. Then add the courgette. Cook for 5 more minutes. Take off the heat, garnish with basil leaves and serve with Thai rice, sticky rice or coconut rice.