in Thailand

Thai Red Chicken Curry

updated

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Ingredients for 4 servings:

  • 500 g chicken fillet cut into pieces
  • 200 g asparagus, green Thai
  • 200 g sugar snap peas
  • 3 tbsp red curry paste
  • 40 cl coconut milk
  • 20 cl coconut cream
  • 1 tbsp, levelled sugar
  • 2 kaffir lime leaves, cut into strips
  • 1 bunch Thai basil (Horapa)
  • 1 red chili pepper(s)
  • ½ tbsp fish sauce (Nuok nam)
  • lemon juice
  • 500 g rice (jasmine rice)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with green asparagus and sugar snap peas

Cook the rice. Heat the coconut cream, add the curry paste, and mix. Simmer for about 2 minutes, then add the coconut milk, kaffir lime leaves, sugar, and fish sauce. Bring to a boil and add the chicken pieces. After 10 minutes, add the vegetables and chili. Cook for another 5 minutes. Just before serving, stir in the basil leaves. Season to taste with a squeeze of lemon juice, if desired.

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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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