Thai Red Curry for a group.

When I cook for friends & family, I love to lay out small different plates filled with different ways to personalise their dishes. Years of hosting both fussy eaters and adventurous foodies, I have always had the same feedback about the little garnish plates, that it gives everyone the option to add as much and as little as they want to their foods. It also is brilliant conversation starter.  I also love serving the meat separately, as it gives you and your guests to have a meat free option.
Ingredients ( serve 4-5 hungry adults)
(for the Thai Red Curry)
1 Tin of Coconut Milk
1 Onion, roughly chopped
1 thumb of Ginger, roughly chopped
2 Lemon Grass Sticks
5 Garlic Cloves, roughly chopped
2 Red Chilli’s ( your choice depending on how hot you like it , I went for 2 Medium)
200g Thai Red Curry Paste
200ml Water
1 Handful ( of each) Baby Corn, Purple Sprouting Broccoli, Carrot Strips
3 Tablespoons of Tomato Puree
12 Sprigs (each) of Coriander and Thai Basil leaves
( optional) 2 Tablespoons of Fish Sauce
1 Lime ( juice)
Salt and Pepper to taste
(for the Chilli Chicken Breasts)
2 Large Chicken Breasts
1 Tablespoon Chilli Powder
1 Tablespoon Smoked Paprika
Salt and Pepper to taste
(for the Sticky Jasmine Rice)
350g Jasmine Rice
600ml Boiling Water
Pinch of Salt and Sugar
(for the Crispy Onions)
3 Large White Onions
2 Tablespoons of Olive Oil
Pinch of Salt and Sugar
(serving suggestions for Garnish Plates)
Mini Pitta Breads
A Handful of Basil Leaves, Coriander, Parsley
Quartered/ Halved Limes
Extra Chilli’s
1) In a large frying pan, add your chopped ginger, garlic and onion with 2 Tablespoon’s of Olive Oil. Fry on a medium heat until softened. Add your lemongrass and Red Chilli’s, continue to fry for another 4 minutes. Add the tin of Coconut Milk, Thai Red Curry Paste, Water, Tomato Puree, Vegetables, (optional) Fish Sauce, and turn down the heat to a lower temperature. Stir occasionally, and cook for 20 minutes. Right at the last minute before serving, season with Salt, Pepper and Lime Juice.
2) Meanwhile, turn on your oven to 180 degrees.
3) In a separate sauce pot ( make sure you have a lid) , add your Jasmine Rice, Boiling Water, Pinch of Salt and Sugar, and place on a medium/ high heat. Once it starts boiling, place the lid on, and turn down the heat to a low/medium heat, cook for 15 minutes. Once cooked, fluff up the rice grains with a fork .
4) In a small bowl, add your Chicken Breasts, Smoked Paprika, Chilli Powder & Salt and toss around until even coated. Place onto a non-stick baking tray and place into the oven for 20 minutes.
5) To create the Crispy Onions, thinly slice the onions into strips, and add to a very hot frying pan. Add the Olive Oil, Salt and Sugar, stir to combine, then add the Onion strips. Turn down the heat to a medium heat. Stir constantly until the onions are dark brown and crispy. This should take 15 minutes to achieve.
6) Start preparing your garnish plates while you wait for everything to cook. I love adding a plate full of fresh herbs and spices for my guests to jazz up their meal.
7) Once everything is cooked, serve in a bowl, with Sticky Rice, a hearty ladle of Thai Red Curry Sauce, Lime Juice, Flaked Almonds, Crispy Onions and Fresh Herbs.

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