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Thai Inspired Red Curry

Lemongrass, kaffir lime leaves and chilli among other flavours make this fragrant curry sing in your mouth. Make the paste in advance and keep in the fridge, then cook in under 20 minutes for a spicy but easy mid week treat. We've used creamed coconut for extra thickness but coconut milk also works. If using milk, use a little less of the wet ingredients in the paste to make sure the sauce isn't too runny.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 2 people
Calories 846 kcal

Ingredients
 
 

Paste

  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground turmeric
  • 1/2 a red bell pepper
  • 2 red chillis
  • 1/2 a stalk of lemongrass
  • 15 g raw ginger
  • 2 cloves garlic
  • 1 lime (juice only)
  • 1 spring onion
  • 6 kaffir lime leaves
  • 1 tbsp olive oil
  • 1 tbsp fish sauce
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar

Curry

  • 400 g raw chicken breast
  • 50 g creamed coconut
  • 6 spring onions
  • 1 lime (juice only)

Rice

  • 120 g uncooked jasmine rice

Instructions
 

  • Deseed the chillis, peel the ginger and peel the cloves of garlic. Then blend all of the ingredients for the paste in a food processor and set aside once smooth. This will be thinner than most curry pastes you’ve seen before because of the liquids and will serve as somewhere between a ‘sauce’ and a ‘paste’.
  • Dice the chicken breast into small chunks; we find the smaller the better to distribute more evenly throughout the curry.
  • Place a pan on a high heat and lightly fry the chicken in a few sprays of 1kcal spray or a small amount of oil (not included in calorie calculation).
  • Add the paste/sauce and keep the heat high for 2-3 minutes to cook out the spices. By now it should smell delicious!
  • Add the creamed coconut and stir into the sauce. Turn the heat down and simmer gently until the rice in the next step is finished cooking.
  • Wash the rice under cold water until the water runs clear. You can either boil it in a pot or use a rice cooker but you’ll need 350ml of water per 120g uncooked rice. This should take between 13-15 minutes but check regularly. Serve with the curry once cooked through.

Nutrition (per serving)

Calories: 846kcalCarbohydrates: 93gProtein: 54gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 128mgSodium: 2480mgPotassium: 1533mgFiber: 6gSugar: 24gVitamin A: 1883IUVitamin C: 135mgCalcium: 137mgIron: 5mg

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