In this week’s episode of Mama Baba Ganoush, I’m back in the kitchen to show you one of my favourite dishes – Red Thai chicken curry. This ‘one-pot wonder’ hits the spot: it’s fast, it’s fresh, and all cooked in one pot – which means less washing up!

I lived in Southeast Asia for four years and this dish always brings back fantastic memories of my travels through the incredible country called the Land of Smiles – Thailand. Red Thai curry is a true classic and is available everywhere in Thailand, from the streets of Bangkok, to the beaches of Koh Samui.

In last week’s episode of MBG I visited one of Qatar’s farmer’s markets – Al Mazrouah Yard and picked up some fresh bargains including coriander, red and yellow peppers, and broccoli. The farmer’s market is a perfect spot for veggie shopping, and the quality and freshness of produce packs extra flavour to any dish.

Creamy, spicy, a little salty and sweet, this dish is a perfect balance of flavours and bursting with all the classic ingredients of Southeast Asia – coconut, lime, chili, basil and coriander. For an authentic, fragrant flavour it’s important to buy a good quality paste such Thai Food King. I find most Thai curry pastes are watered down, so buy the best you can find! Serve with steamed rice, and top with fresh coriander.

I hope you enjoy this curry as much as much as I do. Let me know if you have any other recipes to share!

INGREDIENTS

1 tbsp vegetable oil

1 small onion – roughly chopped

2 chicken breasts - diced

1 400g can coconut milk

2 tbsp red Thai curry paste (Thai Food King)

1 tbsp fresh lime juice

1 tbsp fish sauce

1.5 tbsp sugar

2 cloves of garlic

2 tbsp ginger

½ cup fresh basil – washed and dried with leaves removed

½ cup fresh coriander – washed and dried and chopped

½ red pepper -sliced

½ yellow pepper - sliced

1 cup broccoli - chopped

METHOD

1. In a warm pan (or wok) add the oil and gently heat

2. Add the onion and cook until soft (1 minute)

3. Add the garlic and ginger and cook gently until fragrant (1 minute)

4. Add the curry paste and cook for 30 seconds. Stir well.

5. Add the diced chicken and cook 2 minutes until brown and coated well.

6. Add the coconut milk, fish sauce, lime juice, brown sugar. Stir.

7. Add all of the veggies and basil. Stir well.

8. Simmer gently until the chicken is thoroughly cooked. Remove from heat and serve with steamed rice.

9. Garnish with fresh coriander

Voila – you’ve got a hot, fresh, and flavoursome meal that the whole family will enjoy! Have a recipe you’d like to share with us? Drop us a line in the comments below and don’t forget to give us a like and a share – it keeps us going!

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Ashlee

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