Linen Hill – Thai Red Curry

Difficulty medium
Preparation Time (mins)
Cooking Time (mins)
  • 1 tbsp vegetable oil
  • 1 tbsp ginger & garlic paste
  • 5-6 tbsp red curry paste
  • 800ml coconut milk
  • 3 tbsp mango chutney
  • 2 sticks lemongrass
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1 large white onion chunky dice
  • 2 ltr whole milk
  • 8 skinless, boneless chicken, cut into large chunks
  • kaffir lime leaves (ideally fresh)
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • ½ small pack Coriander
  • plus extra to serve
  • 1 red chilli, sliced diagonally
  • cooked basmati to serve

Main Instructions
  1. Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. With yellow & red peppers sliced & diced onion. Add 5-6 tbsp red curry paste, 3 tbsp mango chutney sizzle for a few secs, then pour in 800ml coconut milk, 2 ltr whole milk & Lemon grass
  2. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
  3. Add 8 skinless, boneless chicken cut into chunks, and kaffir lime leaves, and simmer for 12 mins or until the chicken is cooked through.
  4. Add 1 tbsp of the fish sauce and then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add sugar.
  5. Bring to the boil, take off the heat and add ½ small pack Coriander chopped
  6. Spoon the curry into four bowls and top with 1 red chilli, and a few extra coriander leaves Serve with basmati rice & nan bread , add Turmeric when cooking the rice for more flavour & colour
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