There is are two ways to make a Thai red curry. One where you make your curry paste and one where you buy the curry paste. In this post, I will give you a simple recipe where we use store-bought curry paste.

We will use frozen vegetables as it may not be always possible to find fresh ones. So no need to rush to the supermarket, you can do this with a few staples in your cupboard.

The main aim is to cook simple and delicious food, with as few ingredients as possible during this period of lockdown

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What you need:

• 1 tbsp vegetable oil
• 1 small onion, sliced thin
• 1 tbsp fresh ginger
•  1 clove of garlic grated
• 6 tbsp red curry paste
• 400ml coconut milk
• 400ml cream (if you don’t have it just double to coconut milk)
• 400gr skinless, boneless chicken thighs, cut into long strips
• 500gr mixed summer vegetables (frozen)

What you do:

1. Heat 1 tbsp vegetable oil in a large pan over medium heat and fry the onion, ginger and the garlic for 3-4 minutes. Add the red curry paste, sizzle for a few secs, then pour in the coconut milk and the cream
2. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface
3. Add chicken thighs, simmer for 10 minutes or until the chicken is cooked through
4. Now add the frozen vegetables and cook for a further 5-7 minutes
5. If you have it handy you can add a 1tbsp of fish sauce to make it saltier (optional)
6. Once cooked, you can serve with jasmine rice or any rice you have at home

ENJOY!