Thai Red Curry

Thai Red Curry is a vibrant and aromatic dish that blends creamy coconut milk with a rich red curry paste, made from a mix of chili, garlic, and spices. It’s often cooked with tender vegetables, succulent meats, or tofu, creating a delightful balance of heat and sweetness. Traditionally served with jasmine rice, this dish is a staple in Thai cuisine, offering a comforting yet exotic flavour experience that tantalizes the taste buds.

Thai Red Curry
5 tsp 70g red curry paste
3 cloves garlic
3 tsp fresh ginger (finely grated)
3 stalks of lemongrass (bruised)
20g baking soda (1/2 tbsp per chicken breast)

2 tbsp 30g vegetable or coconut oil
2 chicken breasts (velveted)
2 1/2 cups 550ml coconut cream
3 tsp 20g fish sauce
X1 chilli with seeds
4 tsp 20g palm sugar
4 kaffir lime leaves
6g Thai basil leaves
3 tbsp 50g lime juice
Salt to taste
1 can bamboo shoots
1 small shallot (use a peeler)

Serve
Jasmine rice and a ramekin of reserved sauce

Garnish
Finely chopped chilli
Coriander leaves

Method
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