posted on May, 11 2018 @ 01:30 PM
Thai red curry chicken with stir fry veg and added birds eye chillies. It's hot as heck in a good way with a burn that doesn't go too far. Easily one
of the most distinctive and tasty curries to try.
Rough recipe serves three:
.7kg of chicken (diced or strips)
Mae Ploy Red Curry paste
2 medium onions (diced)
2 cloves of garlic (smushed)
Birds Eye chillies (with or without seeds to taste)
Bell peppers (batons or diced)
Tin of coconut milk (tastes best with the 70%+ milk)
Only needs two pans. I use a large Creuset cast iron frying pan and a smaller non-stick frying pan.
Heat the large pan to Gas Mark 3 and splosh in two tablespoons of oil. Add the onions, garlic and ginger and keep them moving for a minute until the
onions are almost see-through. Add the chicken and let it brown off before turning it over to brown the other side. Keep it all moving in the pan.
Heat the other pan to Gas Mark 2 and add 5 good tablespoons of the red curry paste and let it sizzle for a moment. Add the can of coconut milk slowly,
whilst stirring, until the consistency looks right. Taste it. Some recipes advise adding brown sugar to off-set the saltiness of the sauce or adding
fish oil if it's too sweet. They both work. I add the chillies for extra burn.
Pour the sauce over the chicken and leave to simmer for a few minutes.
Clean the pan that had the sauce and heat it up again with some oil. Add the stir fry veg and cook it off.
Serve it all up and enjoy with naan bread, noodles or whatever.