in Thailand

Red Thai curry

updated

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Ingredients for 4 servings:

  • 2 tbsp curry paste (Thai), red
  • 500 g chicken breast fillet(s)
  • 2 sweet potatoes
  • 100 g sugar snap peas
  • 2 carrots
  • 2 cans of coconut milk
  • 1 dashes fish sauce
  • 3 tsp palm sugar
  • 4 tbsp soy sauce
  • 1 bunch Thai basil
  • 3 tbsp oil, neutral

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the vegetables and meat and cut into bite-sized portions. Pluck the Thai basil. Heat the oil in a large saucepan. Add the curry paste and blend it with the oil until smooth. Briefly fry. Add the coconut milk. Stir until the coconut milk and paste are combined. Add the chicken, potatoes, and carrots. Add the fish sauce, palm sugar, and soy sauce. Simmer for about 20 minutes, then add the snow peas. Just before serving, add the Thai basil. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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