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Thai Red Curry
Servings:
8
servings
Author:
The Gourmet Housewife
Ingredients
2
tbsp
olive oil
1
medium onion
chopped
2
cloves
garlic
minced
2
tsp
Thai red curry paste
1
400 ml can coconut milk
1
cup
chicken or vegetable stock
1/4
cup
fish sauce
1
tbsp
brown sugar
packed
1/2
tsp
salt
2
potatoes
cubed
1
zucchini
halved lengthwise and thinly sliced
1
red pepper
julienned
1/2
cup
snow or sugar snap peas
halved
1
pineapple
cored and cubed
2
chicken breasts
cubed
10-15
large prawns or shrimp
peeled and deveined (optional)
2
tbsp
cornstarch
2
tbsp
cold water
2
tbsp
lemon juice
4
large fresh basil leaves
finely sliced
Shelled pistachios for topping
optional
Instructions
Heat the oil in a large saucepan over medium heat and cook the onion and garlic for 5 minutes, or until translucent, stirring occasionally.
Add the curry paste and cook, stirring, for one minute.
Add the coconut milk, stock, fish sauce, sugar and salt. Increase heat and bring to a boil.
Reduce heat to medium, add potatoes. Cover and simmer for 10 minutes or until almost cooked through.
Add chicken, cover and simmer for 5 minutes.
Add red pepper, zucchini, peas and pineapple. Cover and simmer for 5 minutes.
Add prawns/shrimp and simmer for 2-3 minutes until pink.
Mix the cornstarch with the water until it forms a paste. Add to curry mixture, stirring continuously until it thickens.
Stir in lemon juice and basil. Serve over jasmine rice, topped with pistachios.