Thai Red Curry

Welcome to blog post 3! To find out how I make a tasty Thai red curry, please keep reading🍛🌶👌🏼

Ingredients📝

• 800g of chicken breasts 
• 240g jar of Thai red curry paste
• 400g of coconut milk
• 1 teaspoon of fish sauce
• 1 tablespoon Garlic purée  
• 1 tablespoon Ginger purée 
• 2 bell peppers
• 2 red chilies 
• 1 large white onion
• A handful of green beans

All of the above are my favourite ingredients to use for a Thai red curry. It also tastes great with king prawns instead of chicken or soy sauce as an alternative to fish sauce.   

Method👇

The first step involved chopping up all of the veg and frying it off in a pan with some oil. 

Tip: When adding the chilies🌶, slice one up as normal and toss it into the pan with the seeds in place. For the second chili I used a teaspoon to remove the seeds from the pepper, this stops it from being unbearably spicy🥵. 

Once all of the veg had gone soft, I added the diced chicken to the frying pan, tossing it for around 15 minutes until it was fully cooked through. 

I then added the curry paste🥫, coconut milk🥥, ginger and garlic purée🍶 and fish sauce🥄

At this stage I placed the lid on the pan, turned the heat to low and left to simmer for 20 minutes. 

The finished result... 

I chose to serve it with white rice🍚 and thai crackers🍘

Review

Overall I was pleased with the end result of my Thai curry recipe. It turned out spicier🥵 than expected but nonetheless very tasty and flavoursome. I would recommend making this when you have plenty of time and saving it to reheat at dinner time later in the week.

Once again, thank you so much for clicking the link and reading this blog post😀 please feel free to share the blog or post any comments below.

Nicola x