A creamy and full flavoured Thai red curry with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste.
Start by preparing the courgettes. Pre heat the oven to 180°C (fan) (400°F). Slice the courgette into ¼ cm thick circles and place on a baking tray. Drizzle with oil and sprinkle with salt then bake in the centre of the oven for 20 minutes or until golden brown. Set to one side to cool.
Next prepare the curry. Place a large, shallow pan on a medium heat. Add half tablespoon oil and the chopped garlic to the pan. Fry the garlic for 10-20 seconds to allow the flavour to be released. Next add the slice shallots and ginger and continue to cook until soft.
Add the chicken to the pan and stir fry with the shallots until sealed all over. Transfer the chicken and shallots to a bowl and set to one side.
Return the pan to the heat. Add 3 tablespoon of red curry paste (homemade or from a jar) and briefly cook for 30 seconds to allow the flavours to be released.
Next add the whole tin of coconut milk and mix well with the paste.
Whilst the coconut milk is still relatively cool stir in the flour paste. Continue to heat and stir until the liquid heats up and gradually thickens.
Once thickened add the chopped bell pepper and the pre cooked shallot and chicken mixture. Stir together well then add a splash of fish sauce, lime juice and 2 teaspoon of sugar to season.
Before a final blast of heat, transfer the roasted courgettes to the pan and stir in. Allow the pan to heat gently and then simmer for couple of minutes until the chicken is cooked through.
Serve with your choice of rice or naan bread (or both) and top with freshly sliced chillies and fresh coriander (optional).
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Notes
Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai red sauce with a thin consistency or if you are making a gluten free version then leave this out. See tips below for alternative ways to thicken a curry sauce.Extra spiciness: If you like your Thai red curry spicy then add chopped, fresh red chillies during cooking.Storage: Once made, allow the Thai red curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai red curry is heated gently to just a simmer before serving. Other options for thickening the Thai red curry sauce include:
Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai red curry off the heat and stir in enough yogurt to reach your desired consistency.
Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.