Today we're making an easy Thai red curry .
Welcome back to our kitchen , where we show you how to make delicious family friendly recipes .
This Thai red curry is a quick and easy recipe that only takes 30 minutes to make .
We're gonna start by heating a tablespoon of oil in a pan over a medium to high heat .
Add a diced onion and cook for 3 to 4 minutes , stirring occasionally , until softened .
Add three chicken breasts that have been chopped into bite size pieces and cooked for 2 to 3 minutes , until sealed .
Next , in goes two minced cloves of garlic , a teaspoon of minced ginger , a teaspoon of lemongrass paste and a crumbled stock cube .
Stir it all together to coat the chicken .
Now we add a sliced red pepper .
Add 3 to 4 tablespoons of Thai red curry paste , depending on how hot you like it and stir together .
Cook for three minutes .
Stir it occasionally .
I wish you could smell the fragrance coming off this curry .
I love those Thai flavours .
We're gonna continue building on that flavour by adding a 400 gramme or 14 ounce tin of full fat coconut milk .
Now add two teaspoons of fish sauce , a tablespoon of palm sugar or soft brown sugar , a 225 gramme or eight ounce tin of bamboo shoots that have been drained and 10 fresh Thai basil leaves .
Stir everything together and bring to the boil , then gently simmer for 10 minutes , until thickened .
Stir in a tablespoon of lime juice and serve the curry with boiled rice topped with fresh Thai curry leaves and coriander chilli slices and lime wedges before serving .
And that's my super quick and easy Thai red curry , ready in 30 minutes and full of fresh flavours .
Really hope you like the recipe .
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See you next time .