Thai Red Curry Jamie Oliver Recipes

THAI RED CHICKEN SOUP

Steps:

• Sit the chicken in a large, deep pan.
• Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
• Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
• Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
• Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
• Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
• Shred and add chicken, as you dig in.

THAI RED CURRY

Steps:

• Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
• Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
• Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
• Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to the boil, take off the heat and add ½ small pack Thai basil.
• Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

RED THAI CHICKEN CURRY

Steps:

• Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
• In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
• Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
• Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.