Thai Red Curry with Chicken


Thai Red Curry with Chicken


1 Tbsp. vegetable oil
½ Tbsp. minced ginger
½ Tbsp. minced galangal (or garlic)
5-6 Tbsp. red curry paste
800ml coconut milk
4 skinless, chicken breasts, cut into large chunks
Kaffir lime leaves (ideally fresh)
2 Tbsp. fish sauce
1 Tsp. Palm sugar
½ small pack Thai basil
Coriander, plus extra to serve
1 red chilli, sliced diagonally
Thumb-sized piece ginger, cut into matchsticks
Cooked Jasmine Rice, to serve


Heat the oil in a wok over a medium heat and fry the minced ginger and galangal for 2 minutes. Add the curry paste to the wok and stir into the hot ginger and garlic sizzle for a minute, then pour in the coconut milk. Bring to the boil, and then turn down the heat to reduce to a simmer, stir a little and wait for the oil to rise to the surface. Add the chicken and lime leaves, and simmer for 12 mins or until the chicken is cooked through. 

Add 1 Tbsp. of the fish sauce and a pinch of the sugar, then taste. Adjust the flavour to your liking (saltier, add more fish sauce; sweeter, add a more sugar). Bring to the boil, take off the heat and add the Thai basil.

Spoon into bowls and top with the chilli, fresh ginger, coriander and a few extra basil leaves then serve with the jasmine rice.

Products Used

Kitchen Craft Herb Roller Cutter With Stainless Steel Blade 

Master Class Professional Carbon Steel 24cm Wok