Thai Red Curry with Chicken and King Prawns
Sweet, Sour, Savoury and Salty. Get this balance right and you'll have the best Thai Curry. Warm and comforting, it doesn't take as much effort as the ingredient list may suggest!
Method
- Make the red curry paste by placing all the Thai Red Curry Paste ingredients into a food processor. Process on full speed for 60 seconds.
- Prepare all ingredients, it will make it much easier to have everything ready:
- Chicken sliced and King Prawns peeled (if necessary)
- Baby corn quartered parallel to the length.
- Bamboo shoots chopped parallel to the length
- Trim the base of the pak choi, seperate leaves and half parallel to the length
- Get your rice on. The rice should be cooked and just be keeping warm when you start cooking your curry.
- Put a large pan on a high heat, add the peanut oil, chicken and red curry paste. Fry this for a few minutes until the chicken is half cooked.
- Add the babycorn, fry for 30 seconds or so, to heat through.
- Add the rest of the ingredients except the cashew nuts. Let everything bubble away for a few minutes until the baby corn is just tender and the prawns/chicken are cooked through.
- At this point, it is very important to check the balance of flavours in the curry. Taste and check for a good balance of Savoury, Sweet, Sour and Salty. Adjust any of these by adding more fish sauce, sugar, lime juice or salt. This stage can make or break a curry. I usually find myself adding more of all of these.
- Stir through the cashew nuts and chopped coriander just before serving.
- Serve the rice moulded on a plate (I use an oiled mug to do this), and the curry in a separate dish. Add chopped coriander generously to garnish the curry and rice.
Curry Ingredients
- Chicken Breast
- 1, sliced
- King Prawns
- 20, peeled
- Pak Choi
- 1 medium, not Thai - but very tasty
- Baby Corn
- 8, halved lengthways
- Coconut Milk
- 1 can
- Thai Fish Sauce
- 3 tbsp, or more to taste
- Kaffir Lime Leaves
- 4
- Peanut Oil
- 2 tbsp
- Coriander
- 30g bunch, roughly chopped
- Unsalted Raw Cashew Nuts
- 1 cup
- Bamboo Shoots
- 1 cup, lengthways matchsticks
Thai Red Curry Paste Ingredients
- Fresh Lemon Grass
- 2 stalks, outer leaves removed and chopped
- Dried Kaffir Lime Leaves
- 2
- Thai Fish Sauce
- 3 tbsp
- Light Soy Sauce
- 1 tbsp
- Brown Sugar
- 2 tbsp
- Salt
- 1 tsp
- Limes
- 2, juiced
- White Pepper
- 1 tsp
- Red Chilli
- 2, deseeded
- Ginger
- thumb size piece, peeled
- Garlic
- 2 medium cloves, peeled
- Shallots
- 2, peeled and halved
- Ground Cumin
- 1 tsp
- Ground Coriander
- 1 tsp
- Shrimp Paste
- 1 1/2 tsp