Recipes : Thai Red Curry

Off the topic of beauty a little, I decided to mix it up a tad and add some recipes into the equation.

Thai red curry is one of my all time favorite meals, I love the coconut flavours and creamy-ness to it, with a bit of extra kick from the red chillis. It’s pretty simple to cook as well and this has become a firm favorite of mine. With cooking, I’m not one to measure things exact, in fact I kind of just chuck it all in and hope for the best, and alter recipes to how I want them. I think that’s what creates the fun in creating new meals..

Here’s what you will need!

Coconut Milk – I use around half a tin, but you can use however much you like, depending on how creamy you want it to be. But 300ml is what is recommended.
1 red Chilli – Finely Chopped and de-seeded
1 Small Onion – Finely Chopped
Chicken breasts (how much, depending on how many you are cooking for) diced up or whole if you fancy!
Thai Fish Sauce – 4 teaspoons
Thai Red Curry Paste – 3-4 tablespoons
Sugar - 1 teaspoon
Vegetable Oil – 2 teaspoons
Corriander – Handful if required – Leaves cut finely

What you need to do:

Heat the oil in a large frying pan and add the onions in and cook on a gentle heat, stirring for about 3 minutes or until soft.

Add the red curry paste and heat for another 2 minutes.

Add the chicken to the frying pan/wok stir in well and then fry for 3 minutes. Pour and stir in the coconut milk and bring to the boil, turn down the heat once boiling and simmer on a lower heat, cooking the curry gently. Stir occasionally and cook for 10 minutes or until the chicken is cooked and the sauce is thick.