Thai Red Chicken Curry with Nam Prik

30 mins

40 mins

2/5

In stock
£3.25

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Here we’ve got a classic Thai red curry made with chicken and potatoes. As in lots of Thai food, there’s a great amount of fragrance added to the dish - from lemongrass, cassia and in particular the kaffir lime leaves.The curry is served with Thailand’s favourite seasoning, nam prik (a blend of fish sauce, lime juice and chilli) which you can choose how hot you’d like - just be careful if you use all the chillies!

Recipe

30 mins

40 mins

2/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Main Ingredient

Potatoes

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Hot

Origin

Popular Style

Thai

Country

Thailand

Birdseye Chillies: birdseye chilli
Red Curry Ground Spices: coriander, Kashmiri chilli, cumin, white pepper, lemongrass, galangal, paprika, kaffir lime leaf, cassia
Red Curry Whole Spices: kaffir lime, lemongrass, cassia

May contain traces of celery, mustard and sesame

  • 500g diced chicken (thighs are best)
  • 250g new potatoes
  • 100g shallots or 1 small red onion
  • 3 cloves of garlic
  • Fresh ginger
  • ½ cucumber
  • 1 small pineapple (or 200g ready-prepared) (optional)
  • 1 lime
  • 25g sugar
  • 3 tbsp fish sauce
  • 200ml full fat coconut milk
  • Rice to serve
  • Large lidded pan
  • Blender

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