I love Red Thai Curry and so much so it was the first dish I leant how to make. But when I realised that I love this dish so much and that I don't know how to make it from scratch I was like, Oh boy, it's high time:
7 cloves of chopped garlic, 1 tsp chopped ginger, 2 onion/shallots, 2 tbsp chopped lemongrass. 1 tsp roasted coriander and cumin seeds, 6 white or black pepper. 1 tbsp Shrimp paste, 4 chopped kafir lime leaves, 1 tbsp fish sauce. Blitz all of this in a mixie to make a paste, adding a little bit of oil to give it a smoother consistency and also so that it can be preserved. Put it in an air tight container and keep in the fridge for 4-5 days. .
METHOD: Heat oil in a pan, add 2 tbsp of Thai paste and add the cubes of chicken so that it’s coated in the paste. Add 1/2 can of coconut milk so that the paste doesn’t stick to the bottom of the pan cover on sim for 2 mins. Crush 1 stem of lemon grass and add to the pan along with 2-3 kafir lime leaves. Add your choice of raw chopped vegetables (mushroom, baby corn, baby brinjal, broccoli etc.) and add the remaining coconut milk. Let it cook for 10-12 minutes so that chicken is just right and succulent and the vegetables slightly crunchy. Serve hot along with rice and add fish sauce on top of you like it extra salty. It tastes great with papaya salad which is also a great substitute for rice if you’re looking to cut out carbs!