Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Turn cooking mode on
1.
To a hot pan add your neutral oil and the red curry paste. I reccomend using the Mae Ploy curry paste, they really are what they use in Thailand! Then add a tin of coconut milk (reserving 100ml for later) and cook for a couple minutes until you see some textural change.
1 tbsp neutral oil
2 tbsp Mae Ploy Thai red curry paste
400 ml coconut milk
2.
Add your sliced raw chicken, chilli, lemongrass and ginger and cook for 5 minutes before adding palm sugar and fish sauce. Then add more coconut milk and bring back up to simmer.
2 chicken thigh
1 tsp palm sugar
1 tbsp fish sauce
3.
Add your aubergine, and other vegetables and finally the prawns for a last minute of cooking and then finish with Thai basil.
1 aubergine
8-10 baby corn
1 red pepper
1 small onion
150 g raw prawns
1 handful Thai basil
4.
Serve with fluffy rice and a load of the sauce and a final squeeze of lime.
2 cup White Rice
1 lime
For the Rice
1.
Rinse your rice in cold water until the excess starch has gone and the water runs clear. Add ginger, spring onion, salt and cinnamon stick to the rice and add a lid. Bring to a boil and soon as it boils turn down to the lowest setting and cook for 10-12 minutes (or until the rice has absorbed all the water).
2 shallot
For
4
M
I
2
tbsp
Mae Ploy Thai red curry paste
400
ml
coconut milk, full fat
1
tbsp
fish sauce
1
tsp
palm sugar
1
stick
Lemongrass, chopped
1
Chilli, optional
1
Ginger, thumbsize piece
1
tsp
brown sugar
2
chicken thigh, sliced thin
150
g
raw prawns
1
aubergine, cut into small cubes
8-10
baby corn, halved lengthways
1
red pepper, optional, sliced
1
small onion, sliced
2
shallot, sliced
1
tbsp
neutral oil
1
handful
Thai basil
1
handful
coriander
1
lime
For the rice
2
cup
White Rice, washed
1
piece
Ginger, roughly chopped
1
Spring onion, halved
Cinnamon stick, optional
Salt
Water
Add whatever veg you like, this recipe if up to you.
Only visible to you
Made it?
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K
Katrina
a month ago
The snap peas are not on the recipe ingredients list, nor are the shallots mentioned used in the rice method or video likewise with the onion in the curry section. Also you mentioned to pour more coconut milk in but in the first step you pour the full 400ml in, is this extra or should you save some from this amount. Thanks
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K
Katrina
a month ago
Great, thank you.
Like
Reply
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James O'Sullivan
a month ago
Hi Katrina, reserve around 100ml of coconut milk for later after the initial addition at the begginging. Regarding the veg, its up to you, which is what I have written on the "notes" section. Its a chciken curry, so you add whatever veg you want. The videos are guidance and not a strict instuction, but the core recipe is as detailed. James
Like
Reply
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Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Turn cooking mode on
1.
To a hot pan add your neutral oil and the red curry paste. I reccomend using the Mae Ploy curry paste, they really are what they use in Thailand! Then add a tin of coconut milk (reserving 100ml for later) and cook for a couple minutes until you see some textural change.
1 tbsp neutral oil
2 tbsp Mae Ploy Thai red curry paste
400 ml coconut milk
2.
Add your sliced raw chicken, chilli, lemongrass and ginger and cook for 5 minutes before adding palm sugar and fish sauce. Then add more coconut milk and bring back up to simmer.
2 chicken thigh
1 tsp palm sugar
1 tbsp fish sauce
3.
Add your aubergine, and other vegetables and finally the prawns for a last minute of cooking and then finish with Thai basil.
1 aubergine
8-10 baby corn
1 red pepper
1 small onion
150 g raw prawns
1 handful Thai basil
4.
Serve with fluffy rice and a load of the sauce and a final squeeze of lime.
2 cup White Rice
1 lime
For the Rice
1.
Rinse your rice in cold water until the excess starch has gone and the water runs clear. Add ginger, spring onion, salt and cinnamon stick to the rice and add a lid. Bring to a boil and soon as it boils turn down to the lowest setting and cook for 10-12 minutes (or until the rice has absorbed all the water).
2 shallot
For
4
M
I
2
tbsp
Mae Ploy Thai red curry paste
400
ml
coconut milk, full fat
1
tbsp
fish sauce
1
tsp
palm sugar
1
stick
Lemongrass, chopped
1
Chilli, optional
1
Ginger, thumbsize piece
1
tsp
brown sugar
2
chicken thigh, sliced thin
150
g
raw prawns
1
aubergine, cut into small cubes
8-10
baby corn, halved lengthways
1
red pepper, optional, sliced
1
small onion, sliced
2
shallot, sliced
1
tbsp
neutral oil
1
handful
Thai basil
1
handful
coriander
1
lime
For the rice
2
cup
White Rice, washed
1
piece
Ginger, roughly chopped
1
Spring onion, halved
Cinnamon stick, optional
Salt
Water
Add whatever veg you like, this recipe if up to you.
Only visible to you
Made it?
An ice cold Singha beer!
Cancel
K
Katrina
a month ago
The snap peas are not on the recipe ingredients list, nor are the shallots mentioned used in the rice method or video likewise with the onion in the curry section. Also you mentioned to pour more coconut milk in but in the first step you pour the full 400ml in, is this extra or should you save some from this amount. Thanks
Like
Reply
Cancel
K
Katrina
a month ago
Great, thank you.
Like
Reply
Cancel
James O'Sullivan
a month ago
Hi Katrina, reserve around 100ml of coconut milk for later after the initial addition at the begginging. Regarding the veg, its up to you, which is what I have written on the "notes" section. Its a chciken curry, so you add whatever veg you want. The videos are guidance and not a strict instuction, but the core recipe is as detailed. James
Like
Reply
Cancel
