If you were to ask me what my favourite curry recipe would be – it would be thai red chicken curry. It’s mild and flavoursome and disguises many vegetables beneath its subtle, delicious flavours. I have generally always made it from the packet because of time constraints and a desire for simplicity. But as I was going to attend a large family dinner-type event I decided to give making it from scratch a go. Unfortunately, I intended to make it celiac friendly but I ended up accidentally using chicken stock that contained yeast extract. I am still kicking myself over this because I was so cautious with the other ingredients. It did, however, still taste absolutely divine and contains no dairy or lactose as far as I can tell. It was a bit of a touch-and-go type affair as well because I was simply guessing quantities based on the smell of the dish as it cooked.
If it didn’t smell like the recipe I was used to I added more or something – typically chicken stock, fish sauce and thai red curry paste, until it gave off that all-to familiar scent. Fish sauce is a must in most asian dishes, hence why I added it. I chose stock rather than more coconut milk because I assumed it would compliment the chicken. I also used coconut milk rather than cream because I am used to this dish basically being a thin soup with meat and vegetables in it. In hindsight I could have added more spices, but I am still experimenting in that area and apart from onion didn’t know what else would compliment the dish. I could also have put in more vegetables. But as this is a dish also meant for children that I know don’t always like their veggies I kept it simple, sticking to the two vegetables that I know compliment the dish like no other: carrot and cauliflower. It’s also a dish that lends itself well to white rice and toasted bread – in particular grain bread. I fully encourage you all to try both options and see which you like best. I also suggest this recipe for large dinners, because it’s a one-pot type meal that can be very filling and can go a long way. I know I tend to break out thai red curry recipes when I have lots of guests. But I will definitely work on a celiac friendly version for next time.
Thai Red Chicken Curry
Serves: 4-6, Prep: 10 mins, Cook: 40mins-1hr
- 3.5 cups chicken stock (I used salt reduced)
- 3 tbsp thai red curry paste
- 1 medium brown onion, diced
- 3 carrots, peeled and chopped
- 500g diced chicken breast
- 250g cauliflower (I use frozen)
- 1 tbsp fish sauce
- 400ml coconut milk (I used lite coconut milk)
- Rice to serve or bread
- Prepare the vegetables. Place the onion, chicken and red curry paste in a big pot on the stove and heat until chicken is semi-browned.
- Pour in the coconut milk, stock and fish sauce. Stir thoroughly.
- Add the carrot and cauliflower.
- Bring to the boil and then reduce heat and simmer for 40 mins-1hr.
- Serve with rice or bread.