Thai red chicken curry
To make our Thai red curries we typically use an authentic pre-made spice paste. Not many years ago you could only buy Thai curry paste from specialty Asian food stores, but now most large supermarkets stock it. It lasts for ages in the fridge, so we always have tubs of both red and green curry paste to use in curries, laksas, stir-fries, sauces, soups, marinades, and Thai fish cakes.
The red curry paste we love the most is Mae-Ploy brand, and it's the perfect blend of red chilies, garlic, lemongrass, shallots, galangal, shrimp paste and kaffir lime. It’s nice and spicy, so a tablespoon is plenty to make this curry medium-hot.
1 onion — finely chopped
1 tablespoon Thai red curry paste
2 cloves garlic — finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini — sliced into thin rounds
1 red pepper — cut into thin strips
1 cup Jasmine rice
12 oz (340g) raw skinless chicken breast fillets — cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
1 tablespoon finely chopped fresh basil
Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.