Thai red curry, also known as “Gaeng Phet” in Thai, is a popular and flavorful dish in Thai cuisine. It’s a type of Thai curry that is characterized by its vibrant red color and rich, spicy flavor. Here are some key points about Thai red curry:

1. Ingredients: The main components of Thai red curry include red curry paste, coconut milk, and a combination of proteins and vegetables. Common proteins used in Thai red curry are chicken, beef, pork, shrimp, or tofu. Vegetables like bell peppers, bamboo shoots, eggplant, and Thai basil are often added.
2. Red Curry Paste: The signature red color and spiciness of the dish come from the red curry paste, which is made from red chili peppers, garlic, shallots, lemongrass, galangal, coriander roots, kaffir lime zest, and various spices. The paste is traditionally prepared by pounding these ingredients together using a mortar and pestle.

This Thai red curry chicken recipe is absolutely delicious 😋

Ingredients

1tbsp vegetable oil
1 red pepper
1 medium onion
1 whole Pok Choi
1 tbsp ginger & garlic paste
2 tbsp red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs, cut into large chunks
4 lime leaves (ideally fresh)
2tbsp fish sauce
1tsp brown sugar
Thai basil
basil or coriander, plus extra to serve
1 red chili, sliced diagonally
a thumb-sized piece of ginger cut into matchsticks
1 lime
Cooked jasmine rice, to serve

Method

Prepare all the veg ready

Then in a hot wok add the oil and cook the chicken thighs whole at first to keep the meat tender then cut them up into large pieces then place on one side

Then add a little more oil to the wok Add the onions, garlic, and red peppers and cook until translucent.

Then add the curry paste with a little water and stir gently to boil add the coconut milk and simmer for 5 mins.

Add the or cooked chicken to the mix and simmer for a further 5 minutes

Then add the Pok Choi with most of the coriander and lime juice to the mix

To Serve

Slowly add the mix from the edge of the plate until it reaches the rice, keep turning the plate and add more until the rice is totally surrounded.

Sprinkle with chopped chilies or chill flakes or both and the remaining fresh coriander.

Enjoy!

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