Red Thai Curry

Ingredients
- Lime zest
- Boneless, skinless chicken thighs
- Coconut milk
- Soy sauce
- Frozen/fresh Asian vegetable mix (snow peas, broccoli, water chestnut, carrots…)
- Neutral cooking oil (corn, vegetable…)
- Red Thai Sauce (see below)
Red Thai Sauce
- 2 knobs ginger
- 1/2 head garlic
- 1.5 onions or 2 shallots
- 3-4 on-the-vine tomatoes
- Splash of neutral oil
- 4-5 spoons brown sugar
- Cumin
- Coriander
- Paprika
- Salt
- Sesame seeds or oil (optional)
Steps
- Blend ingredients of Red Thai Sauce
- Cube chicken thighs
- Heat neutral cooking oil
- Add chicken when oil has reached temperature
- Cook chicken then set aside
- Add and heat neutral cooking oil
- Add Red Thai Sauce and allow to become fragrant
- Add cooked chicken
- Add coconut milk (optionally add coconut cream for even creamier result!)
- Taste and adjust
- Add vegetables for final few minutes until al dente
- Zest lime at very end
Notes
Serve over jasmine rice or cooked rice noodles.
Add chilli pepper paste to your liking.
Use your favourite store bought sauce for a quicker version of this recipe!