On Sunday night, after a long, hard week, S and I fancied cooking some real comfort food. Rather than a big Sunday roast, we went for something a little more exotic - our ultimate favourite: Thai red curry.
I only discovered my love for Thai cuisine late last year when, following a recommendation from a friend, we decided to try out our local Thai restaurant: The Thai House, Hexham. The service, surroundings and - above all - the food was amazing.
Since then, we've visited a couple of times and also tried recreating some of our favourite dishes. Simple red and green curries are our favourite as they're so easy and quick to cook, yet taste incredible. Seriously, they taste like you've slaved away over the stove all day. So delicious.
Tonight I'm going to share my Thai red curry recipe which I hope you all like. I didn't make the paste from scratch by the way (I'm not a *real* cook) but it still tastes good, I promise.
Ingredients (for 4 portions)
600g diced chicken breast
1 x can of coconut milk
250g fine green beans
2 x large peppers, chopped (any colour)
1 x large onion, chopped
1 x jar of Thai red curry paste
Olive oil
Fresh coriander
Rice
Method
1. Heat the oil in a pan and add the chicken,
2. Once the chicken is golden, add the onions and let them sweat,
3. When the onions have softened add the peppers and fry for a few minutes,
4. Begin to prepare your rice,
5. Add the whole jar of curry paste to the chicken - make sure it's all covered,
6. Pour in the coconut milk and simmer for 10 minutes,
7. Once the sauce has thickened add the green beans,
8. Simmer for a further 10-15 minutes until correct consistency and rice is ready,
9. Garnish with fresh coriander.
Do you like Thai food?
What's your favourite dish?
Love,
Becci xo
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