Thai Red Curry

Ingredients

• 500g chicken thighs
• 2 mid sized carrots sliced
• A handful of bamboo slices
• A handful of baby corns
• Thai red curry paste
• 2 cloves of garlic
• 2 tsp of minced ginger
• 2 tsp of lemongrass paste
• 3 tsp sugar
• 2 tbsp fish sauce
• 1 cup of chicken stock
• 400 ml can of coconut oil
• Fried shallots for garnish
• Optional : a few strips of kaffir lime leaves for extra flavour

Method

1. Stir fry sliced chicken thighs in cooking oil to give it a good sear
2. Throw in aromatics including garlic, ginger and lemongrass. Toss for about 1 minute before adding in the red curry paste. Stir for about 2 minutes to dry out the paste and allow the flavours to seep into the chicken
3. Add the chicken stock and bring to simmer for 2 minutes until the liquid has evaporated to half. Then add in the coconut milk, kafir lime leaves, sugar and fish sauce. Stir and bring to simmer for 5-7 minutes.
4. Serve with fried shallots garnished or your choice of herb and a bowl of cooked jasmine rice

Product used in recipe

• VALCOM - VALCOM BAMBOO SHOOT SLICES