I love Thai food and everything Thai, the country, the people, the shopping, the craziness and the paradise islands. I’ve lost count the amount of times I’ve been to Thailand, I think it’s about seventeen!!! myself and my husband love to travel even though it‘s been awhile since we’ve caught a flight!!! Travelling was put a little on the back burner when our little girl arrived but she is the perfect age now for some travel experience and we are so looking forward to bringing her with us next time.
No matter where we used to travel to, we would always make sure to make a pit stop in Thailand. There are an infinite amount of Thai dishes and im sure I’ve tried them all even down to their exotic street food snacks: Bugs in a bag!!! Yep, I’ve tried them! I didn’t like them but it’s another one off the food bucket list. They are seriously loved by most Thai people and some Asians and courageous Travellers but they wouldn’t make it to my TOP Favourite Thai Dishes.
There are many different types of Thai curry. Red, green, yellow, you can’t go wrong with either of these, some are spicy, some are sweet, all are good. We love a little spice to ours so Thai Red is most popular and our little girl is getting so used to spicy food in preparation for her visit to the land of Thai!!!
I get so many requests for this recipe on my Instagram when I show a video of making it on my stories, so I’m happy I took the time to post this recipe here for my followers.
My mum is a lover of this dish too and will always ask me to make this if I’m staying over. It really is such a flexible & easy recipe so feel free to adapt to your own liking with your own veggies ( I love water chestnuts & bamboo shoots for crunchiness) or some babycorn, you can find them in tins in most stores, normally where the Thai food products section is.
This is also delicious as a vegetable curry or with prawns 🍤 And like most curry’s it tastes even better the next day, so nice to batch make 🤗
Definitely Save & try this - you won’t regret it😋 Tag me @blondeeliving if you do 🙏
This recipe Serves: 4
Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
½ tsp ground ginger or 1 tsp grated fresh ginger
2 garlic clove, crushed
4 chicken breasts cut into bite size pieces
1/4 jar Thai red curry paste (Thai Gold Brand)
2 x 400ml tins of coconut milk
1 Tbsp soy sauce
1 Tbsp Fish Sauce
1 tin bamboo shoots drained
1 tin water chestnuts
300g of mushrooms sliced
juice of ½ lime
4 freeze dried Kaffir Lime leaves
🌶 Dried chilli flakes or fresh chilli 🌶 If you like it spicy then you will need chillies as well, the paste will add a certain amount of hotness but the paste is primarily for flavour – look at fresh or dried chillies for controlling the hotness to your own liking.
A handful of coriander leaves, chopped
Method:
1.Melt the coconut oil in a large pan over a medium heat. Add the onion & ginger & cook for about 5 mins, until softened. Add the garlic & curry paste & cook for 2 mins, stirring all the time. Pour in the tins of coconut milk & bring to the boil.
2.Add the raw chicken into pan, this makes for the most tender chicken 👌 Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked.
3.Add in mushrooms, bamboo shoots & water chestnuts ( your own veggies of choice) along with kaffir lime leaves, soy sauce, fish sauce & chillis. Simmer for a further 10 mins.
4.Meanwhile, cook the rice according to the instructions on the package.
5. Before serving, add the lime juice & Fresh coriander to the curry & stir well.
6. Serve with boiled rice & more fresh coriander 🌿
Enjoy🤗
This is my quickest version of a Thai Red Curry and the one I make the most, I do love to make this from scratch when I have the time and can get all the fresh ingredients. If I’m not making from scratch the Thai Gold Brand is my first choice.
Hope you try it out!!! Thank you for reading 🌸