Red Thai Chicken Curry

Posted By Stephen


We have been on a draconian clear-the-freezer mission lately, and as it turned out we had both chicken legs and red curry paste in there.  Which meant that we needed to make red curry with chicken of course.  It was shop paste rather than home made, we must admit; hence we had loads of it and ended up freezing what we didn’t use the first time round.

We didn’t use a recipe this time, just followed our instincts and followed a similar approach to what we use for our green curry.  It was full of rich chilli and coconutty loveliness with a bit of a kick but not too much.  Along with the chicken, we added baby corn, pea aubergines, lime leaves and holy basil.

We drank an Alsace gewurtztramminer with it and the flavour matched the flavours in the curry very well, with the full body also standing up to the creaminess.  There was a little too much heat in the curry for it to be a perfect match and it brought out the alcohol in the wine a bit, but that is generally to be expected with curry!

Jun 18th, 2009

5 Comments to 'Red Thai Chicken Curry'

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  1. Happy Cook said,

    Wow that curry looks so so yumm.

  2. Lizzie said,

    It looks delicious. I’ve never froze shop-bought curry paste (I buy mae ploy) – in my experience it lasts forever in the fridge anyway

  3. Stephen said,

    Thanks Lizzie. This was Mae Ploy too. The advice that I’ve seen actually says not to freeze the paste as it makes it soggy when you defrost it. But we weren’t sure when we would get to use it again so we did it anyway – thanks for the tip, we’ll just leave it in the fridge next time!

  4. Jeanne said,

    Also never thought to freeze the paste but now keen to try. The curry looks awesome and I agree with the choice of wine. We sometimes even have a German Riesling Auslese with ours and it also works a treat.
    .-= Jeanne´s last blog ..Saturday Snapshots #44 =-.

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