Preparation 10 mins | Cooking 30 mins
When you can make your own curry at home, why get a take away. Use simple and fresh ingredients to make this delicious Thai Red Curry. The recipe is so simple and is ready in just 30 minutes; it’s the perfect dish for midweek or a Friday night, with vibrant colours and plenty of flavour this dish is perfect. Even better you can adjust the heat to suit you.
- 1tbsp vegetable oil
- 1 small brown onion, finely chopped
- 2 cloves garlic, chopped
- 1tsp grated fresh ginger
- 2-3tbsp Thai red curry paste
- 1kg of chicken thighs, cut into 3cm pieces
- 300ml (9fl oz) coconut milk
- 250g (8oz) green beans, chopped into 5cm (2in) lengths
- 1-2tbsp fresh coriander leaves
Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.
Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top. Season with salt and pepper to taste.
Serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.