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Nutrition: Per serving

  • kcal557
  • fat45g
  • saturates32g
  • carbs9g
  • sugars5g
    low
  • fibre2g
  • protein27g
  • salt2.38g

Method

  • step 1

    Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.

  • step 2

    Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.

  • step 3

    Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.

  • step 4

    Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.

  • step 5

    Bring to the boil, take off the heat and add ½ small pack Thai basil.

  • step 6

    Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

For more detailed tips on the techniques in this recipe, take a look at our how to make Thai curry and curry paste guide.

Recipe from Good Food magazine, June 2017

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Comments, questions and tips (55)

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Overall rating

A star rating of 4.5 out of 5.146 ratings

Milly60

question

Can l make this with out coconut milk

jackgreen925409062

Really good tastes amazing but advise to add filler items like pakcho, mini sweet corn... otherwise it just base and chicken but still tasted great

bobbyharpercbr79924

Made for the first time,and it was delicious 😋 simple and straightforward to make.

Caroline Davison 2

question

Really fancy trying this recipe but any ideas on what I can substitute fish sauce with? I don’t like fish or seafood

dannigarrett110119

I just didn't put it in

Pat O'Gorman avatar

Pat O'Gorman

Really tasty. I’ll try some cornflour next time to make it less soupy.

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