Thai Red Curry

Method

1. 1

   Fry the curry paste

   Set a large pan over medium heat. Add the oil and curry paste and fry for 2 minutes, stirring, until fragrant and glossy.

2. 2

   Build the coconut sauce

   Stir in about a quarter of the coconut milk and cook over medium heat for 2 minutes, stirring, until slightly thickened and glossy.

3. 3

   Coat the chicken

   Add the chicken and stir to coat.

4. 4

   Simmer the chicken

   Pour in the remaining coconut milk and stock. Bring to a gentle simmer over medium-high heat for 3 minutes, then reduce to medium-low and simmer for 8 to 10 minutes, until the chicken reaches 74°C at its thickest point.

5. 5

   Add the vegetables

   Stir in the red pepper and green beans. Simmer over medium-low heat for 5 to 7 minutes, until the beans are tender but still bright and the pepper has softened slightly.

6. 6

   Season the curry

   Stir in the fish sauce and sugar and simmer over low heat for 1 minute. Taste and adjust the balance if needed.

7. 7

   Finish and serve

   Turn off the heat and fold in the Thai basil until just wilted, about 30 seconds. Serve hot with lime wedges for squeezing over the curry.

Tips

• Keep stirring the curry paste as it fries so it does not scorch.
• Check the chicken with a thermometer at its thickest point.
• Taste before serving and adjust the sweet-savoury balance to your liking.

Swaps

• Use soft brown sugar in place of palm sugar.
• Swap green beans for sliced courgette, adding it with the pepper.
• Use coriander leaves in place of Thai basil.

Storing

Refrigerate leftovers in a covered container for up to 3 days, then reheat gently until piping hot.