Red Alert…
Having
invited myself to join one of my best friends for lunch at his cosy farmhouse
tucked away in the heart of the Irish midlands I was surprised not to be
presented with our usual fare of delicious homemade soup & brown bread,
instead he served a plate of fiery Red Thai Chicken Curry, his homemade paste
has inspired me to try a variety of dishes using Thai red curry paste including this version
of his curry.… JJ
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Ingredients & Costing…
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Chicken Fillet x 1 large (free range)
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1.99
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Butternut Squash x ½ diced
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0.62
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Spanish Onion x ½ diced
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0.16
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Coconut Milk x 1 tin
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0.99
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Dessicated Coconut x 1 tblsp
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0.05
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Thai Red Curry Paste x 2 heaped tblsp
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0.64
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Maldon Sea Salt
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0.05
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Freshly Ground Black Pepper
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0.05
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Groundnut Oil to fry
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0.10
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Fresh Coriander x 1 tblsp chopped
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0.25
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Lime x ½
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0.12
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2-3 Hearty Portions
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€5.02
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It Couldn’t
be easier…
æ Make
a batch of “Thai red curry paste” –
see separate post
æ
Trim
the chicken fillet & cut into strips across the grain of the meat, place in
a bowl together with curry paste & combine thoroughly, cover & leave to
marinade for at least 2 hours
æ Heat
the oil in a heavy based saucepan & fry the onion until golden
æ Add
the chicken to the pan along with any marinade left in the bowl
æ Seal
the diced chicken & allow the marinade to release its fragrant aromas
æ Stir
in the coconut milk & dessicated coconut, add the butternut squash,
increase heat & allow to simmer for approx 30 minutes until the squash is
cooked
æ
Season
to taste & serve generously garnished with chopped fresh coriander &
lime juice on a bed of basmati rice
My Thai Thigh…
I used chicken breast for this dish but it is even tastier made with
chicken thighs, it is worth skinning & boning them before cooking – allows you
more time to enjoy the delicious flavours when you are eating if you don’t have
to wrestle with the “messy” bits… JJ
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