red thai curry

This is my go-to quick meal for weekdays. I use red Thai curry paste from the supermarket, but you can make one yourself and store it in the fridge. I tried both methods and the flavour is the same as long as you get a good brand. Also, the paste is great for fishcakes and marinades, so it's unlikely to sit in the fridge forever, it will be used up pretty quickly :)


2 chicken breasts (or one fillet steak, or prawns, or tofu)
1 sweet potato
1 small can bamboo shoots
2-3 tbsp authentic red thai paste
1 tsp fish sauce
1 tsp brown sugar
1 can Thai coconut milk
1 tbsp oil
1 bunch Thai basil (NOT ordinary basil, they are very different)


Cut the chicken into thin strips. Peel and cube the sweet potato.

Heat up the oil, then add a tablespoon of coconut milk and stir to combine. Add the curry paste and stir for a minute until fragrant. Add the chicken, mix well, and top with coconut milk. Add fish sauce, sugar, sweet potato and bamboo shoots. Partially cover and simmer for 20 minutes, until the potato is tender and the chicken cooked through. Add roughly chopped leaves of Thai basil.

Serve over steamed Thai rice. Bon appetit!

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