Chicken pasanda
Enjoy this mild, creamy and aromatic chicken curry. Top with flaked almonds and serve alongside naan and rice. It’s guaranteed to become a family favourite
Thai red chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 400ml coconut milk
- 4 boneless chicken thighs(about 250g), cut into chunks or sliced
- 1 courgettecut into 1.5cm rounds or roughly chopped
- 1 aubergineroughly chopped
- 100g bamboo shootssliced
- 1 tsp sugar
- 1 tsp fish sauce
- ½ tbsp oyster sauce
- ½ tsp lemon juice
- cooked jasmine riceand 1 sliced red chilli, to serve
For the red curry paste
- 3 dried arbol chilliessoaked in water for 10 mins, deseeded
- ½ red chillisliced
- 10g corianderstems sliced, leaves picked and reserved to serve
- 1 lemongrass stalkthinly sliced
- ½ limezest pared
- 5g galangalpeeled and roughly chopped
- 1 shallotroughly chopped
- 2 garlic clovescrushed
- 2 tbsp vegetable oil
- ½ tbsp paprika
- 1 tsp shrimp paste(optional)
Nutrition: Per serving
- kcal444
- fat33g
- saturates17g
- carbs12g
- sugars8g
- fibre8ghigh
- protein20g
- salt0.9g
Method
step 1
Blend all the curry paste ingredients together in a food processor with 2 tbsp water and ¼ tsp salt until smooth.
step 2
Heat the vegetable oil in a medium saucepan over a medium heat and fry the curry paste for 2-3 mins until fragrant. Spoon in 3 tbsp of the coconut milk and tip in the chicken. Cook, stirring, until the chicken has browned but is not completely cooked. Stir in the rest of the coconut milk, the courgette, aubergine and bamboo shoots. Bring to the boil and simmer for 15 mins. Stir in the sugar, fish sauce, oyster sauce and lemon juice. Serve with fluffy jasmine rice and scatter over the coriander leaves and sliced red chilli.
