Thai Red Chicken Curry


Use a good quality red Thai curry paste. It’s brilliant reheated the next morning, our go-to hangover cure!

Serves 4


400ml coconut milk
3 tablespoons red curry paste
800g sirloin streak, cut into thin slices on the bias
1 aubergine, cut into chunks
2 tablespoons of fish sauce
1 teaspoon of soy sauce
1 tin of bamboo shoots, drained and cut into thin strips
Juice of 1 lime
70g frozen peas (two handfuls)


1. Bring the coconut milk to the boil in a large saucepan, then turn it down to a simmer. Stir in the red curry paste, mashing it against the side of the pan to break it up.

2. Add the beef and cook for 5-7 minutes, turning the heat up so that the mixture is bubbling. Add the aubergine, fish sauce and soy sauce. Bring to the boil, turn it down to a simmer and cook for 5 minutes or until the aubergine is almost soft and the chicken is cooked. Add the bamboo shoots, frozen peas and the lime juice and heat through. Serve with boiled Thai rice.

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