I seriously love Thai curry, of any kind – it’s just so warming for these autumnal days! Last time I made a Thai curry, it was green and veggie! (Click this link for the recipe!) This week, I decided to go for a red version with chicken. My sister came round for dinner this particular evening, and she is a Thai curry fiend so I had to bring my A-game with this dish – luckily it did not disappoint! The beauty of this curry is it really takes no time at all!
As always with my dishes, chop and change the recipe – make it as spicy as you like, substitute the aubergine for a veggie you prefer or even keep this totally veggie and roast some butternut squash or tofu instead of the chicken!
Ingredients – Serves 4
1 white onion, finely chopped
1 red onion, sliced
1 aubergine, cubed
1 red chilli, finely chopped
1 red pepper, sliced
1 lime, juice
400 ml coconut milk
300 ml water
1-2 tsp red Thai curry paste (I used Red Dragon, but any brand is fine!)
2 cloves garlic, grated
4 Chicken thighs, skin and boneless, chopped into cubes
To serve: Coriander, Chopped red chilli, lime juice
Heat approx 1 tbsp olive oil into a pan and add to it the white onion and garlic. Let this simmer for about 5 minutes until golden. Following this, add the chicken and let this brown for a further 5 minutes.
Add the curry paste and stir to coat to let the flavours infuse, then add the aubergine, red onion and red pepper and stir.
Next add the coconut milk, stock and juice of the lime. Stir everything together and then bring to the boil.
Turn down the heat and let the curry simmer for 20 minutes or so until it reduces slightly and everything cooks.
Meanwhile, cook the rice.
When the rice is cooked, drain and plate everything up! Thai curry is meant to be more watery than regular curry so don’t worry if it has not reduced!
Sprinkle over some coriander, red chilli and a squeeze of lime juice and enjoy!
Let me know if you love this as much as I did!
Love, A x