Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pour one tin of coconut milk into a wide pan and add the curry paste. Bring to a gentle simmer and reduce, stirring often, until thickened and glossy as the oil starts to rise to the surface.
2 400 ml tins Coconut milk
100-150 g Thai red curry paste
Step 2
Add the chicken and stir so it is well coated in the thick curry base. Pour in the second tin of coconut milk and bring to a gentle simmer. Cook uncovered for about twenty five minutes, stirring now and then, until the chicken is tender and the sauce has reduced to a rich consistency.
1 kg Boneless skinless chicken thighs
Step 3
Add the baby corn and cook for another five minutes until just tender. Season with fish sauce, brown sugar and lime juice to taste. It should balance between salty, sweet, sour and hot.
150 g Baby corn
2 tbsp Fish sauce
1 tbsp Soft brown sugar
1 Lime
Step 4
Spoon into bowls and top with Thai basil and sliced red chilli. Serve with steamed jasmine rice.
Fresh Thai basil leaves
1 to 2 Red chillies
For
4
M
I
1
kg
Boneless skinless chicken thighs, cut into large chunks
100-150
g
Thai red curry paste, depending on spice level you like
2
400 ml tins
Coconut milk
150
g
Baby corn, halved lengthways
2
tbsp
Fish sauce
1
tbsp
Soft brown sugar
1
Lime, juice of
Fresh Thai basil leaves
1 to 2
Red chillies, thinly sliced
Per Serving
Sugar
12g
If you’re not a fan of spice, I’d suggest reducing the amount of curry paste because not all pastes are made the same, and some can be packed with chilli.
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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pour one tin of coconut milk into a wide pan and add the curry paste. Bring to a gentle simmer and reduce, stirring often, until thickened and glossy as the oil starts to rise to the surface.
2 400 ml tins Coconut milk
100-150 g Thai red curry paste
Step 2
Add the chicken and stir so it is well coated in the thick curry base. Pour in the second tin of coconut milk and bring to a gentle simmer. Cook uncovered for about twenty five minutes, stirring now and then, until the chicken is tender and the sauce has reduced to a rich consistency.
1 kg Boneless skinless chicken thighs
Step 3
Add the baby corn and cook for another five minutes until just tender. Season with fish sauce, brown sugar and lime juice to taste. It should balance between salty, sweet, sour and hot.
150 g Baby corn
2 tbsp Fish sauce
1 tbsp Soft brown sugar
1 Lime
Step 4
Spoon into bowls and top with Thai basil and sliced red chilli. Serve with steamed jasmine rice.
Fresh Thai basil leaves
1 to 2 Red chillies
For
4
M
I
1
kg
Boneless skinless chicken thighs, cut into large chunks
100-150
g
Thai red curry paste, depending on spice level you like
2
400 ml tins
Coconut milk
150
g
Baby corn, halved lengthways
2
tbsp
Fish sauce
1
tbsp
Soft brown sugar
1
Lime, juice of
Fresh Thai basil leaves
1 to 2
Red chillies, thinly sliced
Per Serving
Sugar
12g
If you’re not a fan of spice, I’d suggest reducing the amount of curry paste because not all pastes are made the same, and some can be packed with chilli.
Only visible to you
Made it?
Cancel
