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!
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
1 small pineapple (or 200g ready-prepared) (optional)
3 tbsp fish sauce
200ml full fat coconut milk
Rice to serve
Large lidded pan
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