Quick & Easy Dinner Ideas Series: Thai Red Curry Recipe

chicken curryA little while ago we visited Kangaroo Valley and whilst we were there we came across a great brand ‘Serious Salsa & Sauces’ that hand make their own fantastic curry bases (along with a number of other products).

We bought the Thai red curry paste and became hooked (the Thai green curry paste is great too). Ever since then, we have been ordering (via mail order) from David, and making this fantastic and very quick authentic curry (generally once a week). You can email David at serioussalsa@bigpond.com to obtain an order form.

The only thing I would say about this is make sure you clean the kitchen after you make this, not before (it splatters a lot!!)

Thai Red Curry Recipe Ingredients

  • 1 chicken breast (1/2) or 300g firm white fish (we use blue eye or snapper fillets), cut into small chunks
  • 1-2 tbs Serious Salsa & Sauces ‘Thai Red Curry Paste’ or ‘Thai Green Curry Paste’ (depending on how hot you like it)
  • 1 can (approximately 400ml) coconut cream
  • 1/2 head of broccoli, separated into small florets
  • 1 large carrot, chopped into rounds
  • 4-6 button mushrooms
  • Handful green beans, topped and tailed and cut in half
  • Handful toasted almonds or cashews, roughly chopped
  • Large handful coriander, chopped
  • 1 lime, cut into segments
  • Steamed rice to serve

Thai Red Curry Recipe Method

In a large heavy based frypan heat a good glug of vegetable oil over a medium heat. Add the curry paste and cook, stirring, for approximately 2 minutes until paste starts to release its aromas (don’t burn it). Add the coconut cream and turn down the heat to a gentle simmer.

Add the carrots and cook for 2 minutes, then add the chicken or fish and cook for a further minute. Add the remaining ingredients (except nuts, coriander and lime) and cook for a further 2-4 minutes until the vegetables are lightly cooked (you don’t want them soggy) and the chicken/fish is cooked through but still moist.

Serve on top of steamed rice with the coriander and chopped nuts. Squeeze over the lime to finish.