Thai Red Curry With A Potato Twist
Simple, Quick and Extremely Tasty
This is a follow on to Clough's Thai Green Curry. Rather than just being hot, I find that this is a little more flavoursome. Same as the Thai Green Curry, I use the Mae Ploy paste as I've found it the most reliable and reasonably priced. I would make my own but I'm far to lazy.
This is easy to cook and is ready in 1 1/2 hours. I find it tastes even better after a day and it tends to feed our family of four for at least 3 meals through the week. After being left in the fridge for a day, the immediate heat of the chilli's has dissipated slightly and the full flavour of the paste comes through. If you do exactly what I do in the video, it will be very spicy, you may just want to stick with the two tablespoons of paste until you have tried it....
Ingredients (all approximate):
500g of new potatoes (halved)
170g Trimmed green beans
1 red or green pepper
1 tbsp. of Veg oil
Garlic powder or cloves to taste
3 tbsp. of Mae Ploy Thai Red Curry Paste
Two tins of Coconut milk
Lots of Fish sauce (2-3 tbsp.)
2 tsp of Caster suger
3 cubed chicken breast
2 cubes of chicken stock (900ml)
Watch the video for the how to bit....
The is pipped at the post in regard to flavour by my Tom Yum Chicken soup though, a must taste!