- 2 red onions
- 2 red peppers
- 500g sweet potatoes
- 500g diced chicken leg
- 2 garlic cloves
- ½-1 tbsp Thai red curry paste
- 1 tbsp Worcester sauce
- 400ml coconut milk
- 300g white basmati rice
- A handful of coriander, leaves only
- Sea salt
- 600ml boiling water
- 1 tbsp sunflower, coconut or olive oil (optional)
- 200ml cold water
- 1.
Peel and finely chop the onions. Halve the peppers, scoop out the seeds and white pith, and roughly chop them. Peel the sweet potatoes and roughly chop them. From this point, either follow the method for the slow cooker or the hob.
- 2.
In the slow cooker^ Add all the chopped veg to a 3½ ltr slow cooker, then tip in the diced chicken leg.
- 3.
Peel and crush the garlic. Add it to the slow cooker with the Thai red curry paste (use ½ tbsp for a milder flavour, 1 tbsp for a curry with a bit more of a kick) and 1 tbsp of the Worcester sauce. Give everything a gentle stir to mix.
- 4.
Give the coconut milk a good shake, then pour it into the slow cooker. Add a pinch of salt. Pop on the lid and set the slow cooker to medium. Cook the curry for 6 hrs. Or set the slow cooker to high and cook for 4 hrs, or try 8 hrs set to slow.
- 5.
When the curry has 20 mins cooking time left, rinse the rice under cold water and tip into a pan. Pour in 600ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat down very low. Gently simmer for 8-10 mins till all the water has been absorbed. Take the rice off the heat and let it sit in the pan, lid on, for 5-10 mins to steam the rice and finish cooking it.
- 6.
Pick the leaves off the coriander sprigs. Taste the red curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide it between 4 warm plates or bowls. Top with the Thai red chicken curry, garnish with the coriander leaves and serve.
- 7.
On the hob^ Warm a wok or deep frying pan over a medium heat for 2 mins, then add ½ tbsp oil and the diced chicken leg. Fry for 5-6 mins, turning the pieces over once or twice, till the chicken is browned all over. Scoop the cooked chicken out of the wok and pop it on a plate.
- 8.
Add another ½ tbsp oil to the pan and add the chopped onion, pepper and sweet potato. Season with a pinch of salt and fry for 5 mins, stirring often, till the veg have started to soften.
- 9.
While the veg fry, peel and crush or grate the garlic cloves. When the veg have browned, stir the garlic into them with the Thai red curry paste (use ½ tbsp for a milder flavour, or 1 tbsp for a curry with a bit more of a kick). Cook and stir for 1 min.
- 10.
Tip the browned chicken back into the wok. Add 1 tbsp Worcester sauce, give the coconut milk a good shake and pour that into the wok as well. Top up the pan with 200ml cold water. Pop a lid on the pan (or cover with a baking tray if you don’t have a lid). Bring to a simmer, then turn the heat down a little and simmer for 20-25 mins, stirring often, till the curry has thickened slightly and the chicken is tender.
- 11.
While the curry cooks, rinse the rice under cold water and tip into a pan. Pour in 600ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat down very low. Gently simmer for 8-10 mins till all the water has been absorbed. Take the rice off the heat and let it sit in the pan, lid on, for 5-10 mins to steam the rice and finish cooking it.
- 12.
Pick the leaves off the coriander sprigs. Taste the red curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide between 4 warm plates or bowls. Top with the Thai red chicken curry, garnish with coriander leaves and serve.
- Tip
Eat & keep
This Thai red curry will keep in the fridge for 2-3 days, or you can freeze it for up to 3 months. Divide the curry between tubs, cool and then seal and chill or freeze. Defrost it completely before reheating, and make sure it is piping hot all the way through. The rice is best cooked to order rather then cooked and kept, so cook it as you need it.
