After a quick and easy Thai dish? It’s got to be a red curry. The flavours are so well balanced, it will make you fall in love with Thai food even more
Prep:20 mins
Serves 4
2 tbsp vegetable oil400ml coconut milk4 boneless chicken thighs (about 250g), cut into chunks or sliced1 courgette, cut into 1.5cm rounds or roughly chopped1 aubergine, roughly chopped100g bamboo shoots, sliced1 tsp sugar1 tsp fish sauce½ tbsp oyster sauce½ tsp lemon juicecooked jasmine rice and 1 sliced red chilli, to serve
STEP 1Blend all the curry paste ingredients together in a food processor with 2 tbsp water and ¼ tsp salt until smooth.STEP 2Heat the vegetable oil in a medium saucepan over a medium heat and fry the curry paste for 2-3 mins until fragrant. Spoon in 3 tbsp of the coconut milk and tip in the chicken. Cook, stirring, until the chicken has browned but is not completely cooked. Stir in the rest of the coconut milk, the courgette, aubergine and bamboo shoots. Bring to the boil and simmer for 15 mins. Stir in the sugar, fish sauce, oyster sauce and lemon juice. Serve with fluffy jasmine rice and scatter over the coriander leaves and sliced red chilli.
