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Thai Red Curry Recipe, An enduring Thai classic – and with good reason – and easily adapted for vegetarians too.

Preperation and cooking times: Serves 6, Ready in 30 mins

Thai Red Curry Ingredients:

• 1 tbsp olive oil
• 3-4 tbsp red curry paste
  
• 400ml coconut milk
  
• 2 large potatoes , peeled and cubed
  
• 300g butternut squashes , cubed
  
• 150g green beans
  
• 12 button mushrooms , halved
  
• 250g cherry tomatoes
  
• 4 boneless and skinless chicken thighs , cut into cubes or
  
• 200g raw prawns , peeled
  
• handful coriander
  
• fish sauce

• Making it low fat:
  Rather than overloading this with 400ml high-fat coconut milk, you could use 200ml coconut milk, 200ml milk (plus the additional 250ml milk).
  (low fat alternative)

Thai Red Curry Cooking Instructions:

• Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant.
  

• Add the coconut milk and milk, stir well and bring to a simmer.
  

• Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to.
  

• Simmer for 5 minutes.
  

• For the veggies, transfer half the curry to another pan.
  

• For the non-veggies, add the chicken or prawns to the remaining half.
  

• Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce.
  

• Serve both curries with the coriander sprinkled over and steamed jasmine rice.

Tags: chicken, seafoods

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