Spicy Thai Curry

Everybody likes a takeaway, especially on a Friday night, takeaways officially mark the beginning of the weekend, and the end of a work week! I work from home on a Friday, which means that I have the time (and the inclination) to cook something that is just as indulgent. Last Friday I decided to make Thai Red Curry as a tasty alternative to a fat and salt laden takeaway. This curry dish was made from scratch, so it tastes so zingingly fresh. Cook up one of these Thai delights, and fall in love with Thai food all over again.

Just as a side note, apparently some curry spices are thought to also ease some common ailments, turmeric for example is believed to help digestion, ginger soothes coughs and colds, and cumin is supposed to help flatulence and chesty coughs! so there you have it! curries can be very healthy! 🙂

Skill level? – easy! Spice ? medium to hot, rating? a perfect 10!

What do I need?

  • 2 stalks of lemongrass
  • 1 fresh red chilli
  • 2 cloves of garlic
  • 4 kaffir lime leaves ( if you don’t have these to hand, not to worry, this is optional)
  • A bunch of fresh coriander
  • 2 jarred red peppers in oil
  • 1 heaped tsp tomato puree
  • 1tbsp fish sauce
  • 2tbsp soy sauce
  • 1tsp sesame oil
  • 2cm (¾in) piece of fresh ginger
  • 2 large chicken breasts
  • 200g (7oz) sugar snap peas
  • 1 x 400g tin of coconut milk

Jasmine Rice

  • 1 mug of basmati rice
  • 2 jasmine tea bags or 1 jasmine flower

What do I do?

Put a frying pan on a medium heat.

The Red Curry Paste

  • Trim the ends and tough outer leaves of the lemongrass stalks, bash/Mince the stalks with the side of a knife, then put into a food processor along with the following ingredients:
  • 1 fresh red chilli (stalk removed),
  • 2 peeled cloves of garlic,
  • 4 lime leaves,
  • a bunch of coriander,
  • 2 jarred red peppers,
  • 1 heaped tsp tomato pureé,
  • 1tbsp fish sauce,
  • 2tbsp soy sauce and
  • 1tsp sesame oil
  • Peel and add 2cm (¾in) fresh ginger.

Blitz above into a paste – you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up.

Drizzle some olive oil into the hot frying pan and add a little curry paste, fry for 1 minute releasing all the flavours.

Add your sugar snap peas, and your chicken, spoon in the rest of the curry paste, stir fry for a minute or two before adding the coconut milk. Stir as it melts down, then leave to simmer on a medium to low heat until chicken is cooked through.

Jasmine Rice

  • Put a medium saucepan on a medium heat. Add the mug of rice, a pinch of salt, a splash of olive oil, the 2 jasmine teabags or flower, and cover with 2 mugs of boiling water (use the same mug you used for the rice).
  • Cover and cook for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes.

Thai Red Curry



  1. ooohhh looks yummy i love thai food.. can we expect this the next you cook for us Dee?? xx

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