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Photograph of Thai Red Chicken Curry with New Potatoes and Roast Cashew Nuts

Thai Red Chicken Curry with New Potatoes and Roast Cashew Nuts

This warm spicy, creamy, coconut curry sauce packs a huge flavour punch when made with a good quality red curry paste and finished with the glorious aniseed flavours of Thai basil. The array of flavours come together to bring depth and complexity to what is a very quickly prepared dish. Quick enough to knock up after work but mind blowingly delicious enough to serve at a dinner party.

Course Dinner, Lunch, Supper
Cuisine Thai
Keyword cashew nuts, chicken, coconut milk, curry, potatoes, thai
Prep Time 5 minutes
Cook Time 10 minutes
Author Susan

Ingredients

Please note that this quantity will serve 3 portions or 4 small portions:

  • ½ tablespoon coconut or vegetable oil

  • 40g/2 tablespoons Thai red curry paste

  • 1 x 400ml tin of coconut milk
  • 15g/1 tablespoon palm sugar (or coconut, soft brown or caster sugar)
  • 1½ tablespoons fish sauce
  • 350g - 400g uncooked skinless chicken, cut into thin slices. (Either breast or thigh meat will work)
  • 400g cooked, chopped new potatoes
  • 4 kaffir lime leaves
  • 15g - 20g Thai sweet or holy basil leaves, roughly shredded

Serving options:

  • Jasmine Rice: steamed, coconut or egg fried

  • Noodles
  • Chopped coriander
  • Chopped roast cashew nuts
  • Sliced red chilli

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Cook the rice according to packet instructions. I normally allow around 75g uncooked rice per person.

  3. If your potatoes need cooking, do that now. Chop into small, bite size chunks and place into a saucepan. Cover with cold water and add 1 teaspoon salt. Bring to the boil and simmer until cooked. This should take around 5 - 8 minutes, depending on their size. Once cooked, drain well.

  4. Whilst the potatoes are cooking:

    a) thinly slice the raw chicken

    b) shred the kaffir lime leaves - first remove the tough rib in the middle of the leaf and then shred. Sit the leaves on top of each other to speed up the process

  5. Before starting the curry, roast the cashews if using. Heat your pan over a medium hot temperature and add the cashews. Cook for 3-4 minutes, stirring from time to time, until lightly browned. Remove from the pan and chop when cool enough.

  6. Make the curry: heat the oil in a pan over a medium heat and add the red curry paste. Cook for 30 seconds to 1 minute, stirring regularly, until aromatic. Add the coconut milk and bring to a gentle simmer.

  7. Add the fish sauce, palm sugar, uncooked chicken, cooked potatoes and kaffir lime leaves and stir well to mix. Cook for 5 - 6 minutes until the chicken is cooked and everything is hot.

  8. Stir in the shredded Thai basil.

  9. Serve the curry over rice or noodles, sprinkled with chopped coriander, sliced red chilli and chopped cashew nuts.

  10. Eat your heart out and marvel at your amazing food!

Recipe Notes

Equipment:

  • Cast iron casserole/Dutch oven/frying pan/saucepan or wok
  • Chopping board and knife
  • Kitchen scales and measuring spoons
  • Saucepan to cook the potatoes