Thai red curry

Method

1. 1) Prep 1. Dice the onion. 2. Mince the garlic. 3. Mince 1 red chilli (the one for cooking). 4. Roughly mince a small handful of coriander (for cooking). 5. Dice the chicken thighs into bite-size pieces. 6. Slice the extra chilli and chop extra coriander for serving
2. 2) Cook the jasmine rice 1. Rinse 2 cups jasmine rice in cold water until the water runs mostly clear. 2. Add to a pot with 3 cups water. 3. Bring to a boil uncovered, then reduce to lowest heat, cover, and cook 12 minutes. 4. Turn heat off and rest 10 minutes (lid on). Fluff with a fork.
3. 3) Start the curry base 1. Heat 1 tbsp olive oil in a large pan or pot over medium heat. 2. Add onion and cook 3–5 minutes until softened. 3. Add garlic, ginger paste, and the minced red chilli. Stir for 1 minute until fragrant.
4. 4) Fry the curry paste 1. Add the whole jar of Valcom Authentic Thai Red Curry Paste. 2. Cook it out for 2–3 minutes, stirring often, until it darkens slightly and smells super aromatic.
5. 5) Cook the chicken 1. Add the diced chicken thigh. 2. Stir to coat in the paste and cook 4–6 minutes until the outside is no longer pink.
6. 6) Add coconut cream + simmer 1. Pour in 1 can coconut cream and stir well. 2. Bring to a gentle simmer, then reduce heat and simmer 10–15 minutes, stirring occasionally, until chicken is cooked through and the sauce thickens a bit.
7. 7) Finish 1. Stir through the minced coriander. 2. Squeeze in 1 lime to taste.
8. 8) Serve 1. Spoon rice into bowls. 2. Top with Thai red curry. 3. Finish with sliced chilli + chopped coriander.