Name: Thai red chicken curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 400ml coconut milk; 4 boneless chicken thighs (about 250g), cut into chunks or sliced; 1 courgette cut into 1.5cm rounds or roughly chopped; 1 aubergine roughly chopped; 100g bamboo shoots sliced; 1 tsp sugar; 1 tsp fish sauce; ½ tbsp oyster sauce; ½ tsp lemon juice; cooked jasmine rice and 1 sliced red chilli, to serve; 3 dried arbol chillies soaked in water for 10 mins, deseeded; ½ red chilli sliced; 10g coriander stems sliced, leaves picked and reserved to serve; 1 lemongrass stalk thinly sliced; ½ lime zest pared; 5g galangal peeled and roughly chopped; 1 shallot roughly chopped; 2 garlic cloves crushed; 2 tbsp vegetable oil; ½ tbsp paprika; 1 tsp shrimp paste (optional)

2 tbsp vegetable oil
400ml coconut milk
4 boneless chicken thighs
(about 250g), cut into chunks or sliced
1 courgette
cut into 1.5cm rounds or roughly chopped
1 aubergine
roughly chopped
100g bamboo shoots
sliced
1 tsp sugar
1 tsp fish sauce
½ tbsp oyster sauce
½ tsp lemon juice
cooked jasmine rice
and 1 sliced red chilli, to serve

For the red curry paste

3 dried arbol chillies
soaked in water for 10 mins, deseeded
½ red chilli
sliced
10g coriander
stems sliced, leaves picked and reserved to serve
1 lemongrass stalk
thinly sliced
½ lime
zest pared
5g galangal
peeled and roughly chopped
1 shallot
roughly chopped
2 garlic cloves
crushed
2 tbsp vegetable oil
½ tbsp paprika
1 tsp shrimp paste
(optional)

Method

step 1
Blend all the curry paste ingredients together in a food processor with 2 tbsp water and ¼ tsp salt until smooth.
step 2
Heat the vegetable oil in a medium saucepan over a medium heat and fry the curry paste for 2-3 mins until fragrant. Spoon in 3 tbsp of the coconut milk and tip in the chicken. Cook, stirring, until the chicken has browned but is not completely cooked. Stir in the rest of the coconut milk, the courgette, aubergine and bamboo shoots. Bring to the boil and simmer for 15 mins. Stir in the sugar, fish sauce, oyster sauce and lemon juice. Serve with fluffy jasmine rice and scatter over the coriander leaves and sliced red chilli.