The Ultimate Thai Red Curry Recipe
This Thai Red Curry recipe is SO flavourful and we can't wait to make this recipe everyday for like, the rest of our lives. Yep, it's that good. Packed with all the good stuff: peppers, chillies, lemongrass, aubergine and green beans, this recipe is beyond delicious.

Thai Red Curry Paste 101:

Thai curry pastes are basically the backbone to many, MANY Thai dishes. In fact, at many markets in Thailand you'll find fresh curry pastes available to buy pre-made - and if you've tasted fresh curry paste before you know it'll always beat the flavour of jarred versions from the supermarket.

BUT, making a proper authentic curry paste requires quite a bit of effort, and some ingredients that may not be readily available to you, so in true Delish style, we've tweaked the recipe slightly so that it requires minimal effort for maximum flavour!

Blending your curry paste:

We must admit, the best way to make a Thai curry paste is by using a pestle and mortar, but that does require a bit of elbow grease, and let's face it, not all of us own one of these contraptions. Therefore, our recipe just requires you chucking all the paste ingredients into the blender and giving it a good ole' blitz.

The rest of the ingredients:

Here in the UK, when we think of Thai Red and Thai Red curries, we tend to think of baby sweetcorn and mangetout as additions. Which yes, go for it, because veggies are veggies. But if you're wanting to be a little authentic, you should strip this right back to bite-sized chunks of meat (we used chicken), Thai aubergine (we used normal aubergine), Thai basil leaves and bamboo shoots (we eliminated this, but you can buy them in most supermarkets). And of course, no curry is complete without coconut milk!

Want something a little easier? Give our Thai Green Curry recipe a go. It uses shop-bought Thai curry paste, but it'll have dinner on the table in half an hour!



MAKES:
4
PREP TIME:
0 HOURS 30 MINS
COOK TIME:
0 HOURS 25 MINS
TOTAL TIME:
0 HOURS 55 MINS
INGREDIENTS
FOR THE CURRY PASTE
1 red pepper, deseeded and roughly chopped
4 medium red chillies, deseeded and roughly chopped
1 lemongrass stalk, outside skin removed and sliced
4 garlic cloves, peeled
1 tbsp. ginger, peeled and grated
1 tsp. fresh turmeric, peeled and grated
Juice and zest of one lime
6 spring onions, ends removed and roughly chopped
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 bunch coriander, stalks only (keep the leaves for garnish at the end)
6 kaffir lime leaves
4 tbsp. fish sauce
1/2 tsp. salt
1/2 tsp. whole black peppercorns
FOR THE CURRY
2 tbsp. vegetable oil
8 boneless skinless chicken thighs, cut into 2cm pieces
1 large aubergine, cut into 1.5cm cubes
100 g green beans, topped and tailed and cut into 2cm lengths
1 (400ml) tin coconut milk
Small bunch Thai basil, stalks removed and roughly chopped
6 kaffir lime leaves
1 tbsp. sugar
1 tbsp. fish sauce
FOR GARNISH
1 red chilli, deseeded and thinly sliced
Roughly chopped coriander leaves

DIRECTIONS
To make the curry, combine all the ingredients in a blender and blitz until a smooth paste forms. You may need to stop and scrape the mixture down from the sides a couple of times.
Heat oil in a heavy bottomed frying pan and add the curry paste. Cook for a couple of minutes. Add chicken and aubergine and coat with the paste and cook for 2 more minutes.
Add coconut milk, lime leaves, sugar and fish sauce. Spread the chicken and aubergine out to make sure it cooks evenly, and simmer for 10 minutes, stirring occasionally.
Add the green beans and simmer for a further 5 minutes. Season to taste, using sugar and fish sauce.
Remove from heat and stir through Thai basil leaves. Serve immediately with sticky rice and garnish with coriander leaves and red chilli.