RECIPE

Thai Red Chicken Curry with Green Beans, Cherry Tomatoes and Basil

Name: Thai Red Chicken Curry with Green Beans, Cherry Tomatoes and Basil
Cook time: 1 h
Yield: 6-8

Recipe Created For

Round Dutch Oven

Main Course

Poultry

Cook Time

Under 1 hour

Serving Size

6-8

Cook Mode

INGREDIENTS

Curry

4 tbsp sunflower oil
5cm peeled fresh ginger, cut into short thin matchsticks
3 garlic cloves- thinly sliced
Thai red curry paste (see below)
2x400ml canned coconut milk
1 tbsp light soft brown sugar
4 kaffir lime leaves
300ml chicken stock
175g fine green beans, topped, tailed and halved
700g chicken breast fillet, cut into long thin strips
225g small cherry tomatoes
200g canned bamboo shoots, drained
3 tbsp Thai fish sauce
The juice of 1 large lime
25g fresh basil leaves
Salt and freshly ground black pepper

Red Thai Curry Paste

7 medium-hot red chillies, stalks and seeds removed and the flesh roughly chopped
75g peeled fresh ginger, roughly chopped
6 lemongrass stalks- outer leaves removed and the core roughly chopped
9 garlic cloves, roughly chopped
100g shallot, peeled and roughly chopped
1½ tsp freshly ground coriander seeds
1½ tsp freshly ground cumin seeds
¼ tsp Thai shrimp paste
1 tbsp paprika powder
¾ tsp turmeric powder
3 tbsp sunflower oil

Bring the heat to your dinner table with our delicious Thai Red Chicken Curry with Green Beans, Cherry Tomatoes, and Basil recipe! This recipe is tailor-made for all the spicy food lovers out there. Featuring homemade red Thai curry paste, lemongrass and the classic Thai spices including coriander, cumin, paprika and turmeric, our Thai curry is sure to pack a punch.

The Round Dutch Oven, the ideal piece of cookware for any soup or stew, can be used for this recipe, ensuring your Thai curry along with the spices simmers to perfection. The Dutch Oven’s tight-fitting lid and self-basting cycle ensures the chicken will gradually absorb the rich flavours from all the spices and basil, making for a truly tender final dish.

Our Thai Red Chicken Curry recipe takes under an hour to prepare from start to finish and serves between six and eight portions, making it a great meal to serve an entire family or when entertaining fellow spice lovers. Be sure to grab all the ingredients on your next grocery run and follow the steps below to prepare this fresh, yet spicy Thai Red Curry Recipe. Enjoy!

INGREDIENTS

Curry

4 tbsp sunflower oil
5cm peeled fresh ginger, cut into short thin matchsticks
3 garlic cloves- thinly sliced
Thai red curry paste (see below)
2x400ml canned coconut milk
1 tbsp light soft brown sugar
4 kaffir lime leaves
300ml chicken stock
175g fine green beans, topped, tailed and halved
700g chicken breast fillet, cut into long thin strips
225g small cherry tomatoes
200g canned bamboo shoots, drained
3 tbsp Thai fish sauce
The juice of 1 large lime
25g fresh basil leaves
Salt and freshly ground black pepper

Red Thai Curry Paste

7 medium-hot red chillies, stalks and seeds removed and the flesh roughly chopped
75g peeled fresh ginger, roughly chopped
6 lemongrass stalks- outer leaves removed and the core roughly chopped
9 garlic cloves, roughly chopped
100g shallot, peeled and roughly chopped
1½ tsp freshly ground coriander seeds
1½ tsp freshly ground cumin seeds
¼ tsp Thai shrimp paste
1 tbsp paprika powder
¾ tsp turmeric powder
3 tbsp sunflower oil

INSTRUCTIONS

For the Thai red curry paste, put all the ingredients into a food processor with 1 teaspoon of salt and 1 tablespoon of water and blend together for 1 minute into a smooth paste.

For the curry, heat the sunflower oil in a Round French Oven over a medium heat. Add the ginger and garlic and cook gently for 2 minutes without letting it brown. Add the curry paste and cook for 3 minutes, stirring occasionally until it starts to smell fragrant. Add the coconut milk, sugar, lime leaves and stock and simmer for 5 minutes.

Meanwhile, put the green beans into a pot of boiling salted water and cook for 3 minutes. Drain and refresh under cold water. Drain well.

Stir in the chicken and green beans into the curry and simmer for 4 minutes. Add the cherry tomatoes, green beans and bamboo shoots and simmer for a further 2-3 minutes until the chicken is cooked through and the tomatoes are just tender.

Skim off the excess oil from the surface of the curry, then stir in the Thai fish sauce, lime juice and a little seasoning to taste. Scatter over the basil leaves and serve with some steamed basmati rice.