Thai-style Red Curry
Recipe by Adrian Richardson
Serves 4-6 | 
Prep 10 min | 
Cook 30 min
Ingredients
Chicken
- 6 chicken thigh chops, skin on & bone-in
- 2 teaspoons AYAM™ Curry Powder
- Salt and pepper
- 3 tablespoons olive oil
Curry
- 3 tablespoons olive oil
- ½ red onion, peeled & sliced
- ½ red chilli, deseeded & chopped
- 3 cloves garlic, sliced
- 1 knob ginger, peeled & finely sliced
- 2 lime leaves
- 2 teaspoons AYAM™ Thai Red Curry Paste
- 2 tablespoons AYAM™ Light Soy Sauce
- 270ml AYAM™ Coconut Cream
- 500ml chicken stock
- 300g green beans, roughly chopped
- (Optional) 300g garlic shoots, roughly chopped
- 2 spring onions, roughly chopped
- 1 tablespoon coconut sugar
To garnish
- 5 sprigs coriander, roughly chopped
- 1 tablespoon toasted sesame seeds
- 2 tablespoons deep-fried shalots
Method
- Grab a frying pan and heavy based medium-sized pot.
- Season the chicken with salt, pepper and curry powder, making sure to cover both sides of the chicken.
- Over a medium heat, add the olive oil and chicken to the pan. Turn the chicken, and gently sear until golden brown and crispy.
- In a heavy-based pot and over a medium heat, add the ginger, garlic, chilli and lime leaves. Stir until it softens.
- Add AYAM™ Red Curry Paste and stir through for 2-3 minutes.
- Add soy sauce, coconut cream and stock.
- Once simmering, add chicken to the pot. Make sure to pop all of the oil and after 2-3 minutes add the beans, garlic shoots and spring onion. Add coconut sugar and stir through.
- Turn heat down and let simmer for 20 minutes. Serve once chicken is cooked through.
- Garnish with coriander, sesame seeds and fried shallots. Serve with steamed rice.
