Thai Red Curry with Sticky Jasmine Rice Recipe
Thai Red Curry Recipe
It’s no secret that I am absolutely in love with Thai food – especially curry. It’s flavourful, spicy, delicious and so easy to make when you get the hang of it. A perfect combination of sweet, salty, sour and hot – this Thai red curry is the perfect weeknight dinner that takes only twenty minutes to make. Serve with fragrant Jasmine rice for a stunning dinner that will leave you and the rest of the family wholly satisfied.
Contrary to western belief, red isn’t the spiciest of Thai curries. In the west, red has been associated with heat and spiciness and quite often Thai red curry is passed up on by those of us with a milder palate. Good news for who can’t handle the heat – this curry is actually far milder. The use of dried red chilli in the curry paste helps to subdue some of the heat whilst concentrating the tasty chilli flavour. Green curry however, uses fresh green birds eye chillies that really pack a punch. Western perception of Thai red curry has also lent itself to the common misconception about Thai food – that it’s ALL about the spice. This isn’t true and quite often is the one thing that puts people off trying it! Thai dishes showcase unbelievable fragrance and aromas with perfume-y soups laced with lemongrass, kaffir lime leaves and galangal like my Tom Kha recipe. In the world of Thai food, it’s all about balance. For every chilli used in a dish, there’s a sweet or creamy ingredient there to balance out the raw heat. In this particular dish, the essential coconut milk and a pinch of palm sugar helps to round out the heat.
For keen cooks who like to make everything from scratch, red curry paste is so simple to make. A food processor works a lot better than a mortar and pestle too, and will save your arms a workout. This recipe will use a pre-made curry paste as it’s all about saving time and whipping up a meal in record time. Mae Ploy thai red paste is a delicious option and will give you pretty much the same results with a few additional aromatics added for extra flavour. I definitely recommend Mae Ploy products as not only are they quick and super easy to use, they also are cost effective. Thai ingredients are quite expensive to buy fresh, so this paste is a great way to save some money!
You can serve this dish with whatever rice you like, but for me, it has to be Jasmine. Super fragrant and sticky, this rice is far from bland. It’s a little trickier than basmati or long grain rice, but follow my recipe below on how to make perfect Jasmine rice every time.
Make this vegetarian or vegan by omitting the chicken and chicken stock for sweet potato and pineapple and a suitable vegetable based stock. Chunks of red onion and red or green pepper work excellently in this dish too.
Have you ever tried Thai food? What’s your favourite? Let me know in the comments below!
Thai red curry, a moderately hot dish that is absolutely packed with flavour and fragrance. Serve with sticky jasmine rice for the perfect weeknight dinner that takes only twenty minutes to make!
- 350 grams Jasmine Rice rinsed 3 times or until water runs clear
- 600 ml cold water
- large pinch sea salt
- 50 grams Mae Ploy Thai Red Curry Paste
- 1 tsp coconut oil
- 1 400ml can good quality, full fat coconut milk I used Chaokoh
- 3 red chillies, diced optional
- 1 tsp grated ginger
- 3 kaffir lime leaves dried
- 2 tsp fish sauce
- the tops of 2 stalks of lemongrass
- 120 ml chicken stock
- 250 grams chicken breast or thigh, cubed
- 1/2 red onion, sliced into chunks
- 1/2 red pepper, sliced into chunks
- 1 handful fresh coriander
- 1/2 freshly squeezed lime juice
Ensure rice is thoroughly rinsed. Place in a large pot along with the cold water, add salt. Stir once, and bring the boil.
Allow to simmer, for 12-15 minutes until rice is soft and almost all the water is absorbed. Remove from heat, cover with a lid and allow to steam for ten minutes. Fork through to fluff up the rice and serve.
In a large heavy pan, heat the oil. Add the curry paste and allow to cook until the oils are released - about 2-3 minutes. Add half of the coconut milk and stir until the paste is combined.
Add kaffir lime leaves, fresh chilli, ginger, and fish sauce and allow to cook for another few minutes. Add the chicken stock and the rest of the coconut milk.
Bring to a gentle simmer, before adding the chicken. Cook for 7-8 minutes, depending on the thickness and size of the pieces.
A few minutes before serving add the onion and red pepper. Add the freshly squeezed lime juice right before serving and garnish with coriander and slices of fresh chilli. Serve with hot sticky jasmine rice.