I’ve just done a quick count and I’ve found that we’ve got more than 20 curry recipes on Kitchen Sanctuary! I guess I just really like curry. We make curry at home at least once, and usually twice, a week. Quite often we’ll make our own curry paste, but sometimes we’ll use store-bought paste if we’re in a hurry (or just too hungry to wait!).
Mae Ploy and Thai Taste (<–affiliate links) are both relatively hot but nicely authentic in flavour. If I want a milder red Thai curry that the kids will enjoy, I use Morrison’s own brand Thai red curry paste. It’s still got a great authentic flavour (very fragrant with lots of lemongrass in it), but is actually quite mild.
Notes on the other ingredients:
Coconut milk: Go for full fat coconut milk for the best creamy flavour, without worrying that your sauce might split (as can happen with low-fat coconut milk). See my notes in the recipe below for swaps of coconut milk if you want to make this without coconut milk. Chicken: Chicken breast is great for this recipe as it cooks pretty quickly, so you don’t have to worry about the chicken being tough. However, you can use trimmed chicken thighs if you prefer. Thai Basil: I love to add a little fresh Thai basil to the sauce and for garnish, but if you can’t get hold of any, leave it out (you’ll still have a lovely curry!) or add more fresh coriander (cilantro).
Watch how to make it
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Soften onion in a little oil over a medium heat, then add the chicken and cook until sealed.Add garlic, ginger, lemongrass paste and a crumbled stock cube and stir together to coat the chicken.Add the curry paste and stir together.
Add coconut milk, fish sauce, sugar, bamboo shoots and curry leaves. Bring to the boil, then simmer for 10 minutes.
Stir in lime juice, then serve the curry with boiled rice.I love to top the curry with fresh curry leaves, coriander (cilantro), chilli slices and slices of lime.
Can I make a lower fat/calorie Thai red curry?
Yes, here’s my low fat Thai red chicken curry that uses a homemade paste and half-fat coconut milk. It’s really delicious for a lighter option (267 cals per portion without the rice).
Which Thai curry is the spiciest?
🌶️🌶️🌶️Green Thai curry is considered to be the spiciest - as green chillies (of the same variety) are usually hotter and sharper than red chillies.🌶️🌶️Red Thai Curry comes next, and 🌶️ Yellow Thai curry is the least spicy.
More Thai Recipes
Love those Thai flavours? Why not try one of these recipes next:
Thai Style Peanut Pork with Broccoli Pad Thai with Prawns Thai Fish Cakes with Vegetable Ribbons Thai Sweet Potato Skins Thai Style Fish Burgers Thai Prawns with Cauliflower Rice (only 246 calories) Thai Chicken Salad with Easy Peanut Dressing
