Thai Curry Recipe

Here is my step by step guide to how to make a mean homemade thai curry from scratch!

Thai Red Curry
1 large teaspoon of olive oil
1 large onion
Fresh garlic
1 large/2 small/1 small chilli (depending on how spicy you want the curry!)
2 breasts of chicken (or meat of your choice) 
1 Aubergine
1 large red pepper
2 large tablespoons of thai red curry paste
1 tin of coconut milk
Lemongrass (three or four stalks)
Ginger (about the size of half the palm of your hand)
Kaffir lime leaves (optional)
Veg of your choice (green beans/baby sweetcorn/broccoli etc)
Jasmine rice
1. Chop the ginger and garlic finely. Chop the onion, chicken, chilli, veg and aubergine to the sizes you want.
2. Pour the olive oil into the pan, wait until heated. Put the ginger, garlic and onion in and fry lightly.
3. After a minute, put in the two tablespoons of thai red curry paste. Fry for another minute and then add the chopped chicken pieces. Fry all of this for about four or five minutes or until chicken pieces have turned white all over.
4. Next add the red pepper, chilli(s) the aubergine and the other chopped veg of your choice fry for another two minutes.
5. Add the coconut milk and stir. Turn heat down to medium and simmer. Put a cut in the lemongrass stalks so they can let out the flavour and put them into the mix. Crush/chop the kaffir lime leaves and add to the mix too.
6. Let simmer for about 15 minutes. Taste the mixture. If it’s too mild add another spoon of thai red curry paste – if not go to next step.
7. Put on the rice. To make it fluffy, don’t put in too much water. Heat water until boiling and there is about an inch above the line of the rice. Then turn off heat – put a lid with a hole or a plate with a gap left for steam to escape over it. Let the rice absorb the water on the very low heat. By the time it is cooked most of the water should be gone and rice should not be burnt.
8. Let curry simmer for another fifteen to twenty minutes on a low heat while rice cooks.
9. Serve!