Updated: Apr 2
Homemade curry paste is wonderfully fragrant and has good depth of flavour. Unlike machine-processed paste you can buy in the shop that is incredibly smooth, this paste may still contain tiny pieces of the ingredients, giving additional texture and flavour.
500g Diced chicken breast
70-75g homemade red curry paste
400ml coconut milk
1 Tbsp vegetable oil or sunflower oil
1-2 Tbsp fish sauce
3 Tsp sugar or palm sugar
100-250ml chicken stock (depending on the final consistency you want; I recommend starting with 100-150ml)
1 bell pepper
1 can bamboo shoots (drained)
10 leaves Thai basil
4-5 Kaffir Lime Leaves
A few Thai aubergine peas ( if you have)
Red Chilli ( for garnish)
Pinch of salt
Heat up the pan with cooking oil over medium-high heat then add curry paste and gently fry until fragrant.
Add 250ml coconut milk. When you first open the coconut milk, mix the cream and water parts together before using it.
Add the chicken and coat all the pieces in the paste and coconut milk. Keep stirring until the pieces are cooked.
Then add the stock (starting with 100ml), add Kaffir Lime leaves, and the rest of the coconut milk. Stir and bring up to the boil. Reduce to a simmer and cook for a few minutes with the lid on.
Add the bamboo shoots, bell peppers, and any other vegetables of your choice. Stir and continue to simmer. (If you use vegetables such as broccoli, green beans, or carrots, I recommend blanching & refreshing the vegetables before adding into the curry).
Add half the fish sauce & sugar. Taste your curry and add more seasoning such as fish sauce, sugar, salt, or stock, if needed).
Add Thai basil and stir.
It’s ready to be served!