My blogging friend Emma, from the wonderful blog Gustoso, has been on a bit of a blogging binge lately, which has motivated me to get off the couch and post this recipe for my Thai-style red chicken curry.
One I’ve been meaning to post since sharing a photo on instagram and facebook a few weeks ago that led to many requests.
We love Thai-style curries here. And we especially love a good chicken curry. I particularly love them as Mr13 loves them. And has done since he was an extremely fussy Mr6. And an equally fussy Mr7, Mr8, Mr9, well, you get the picture.
Normally I make Thai green curries, but I’ve been very wary of those since the Thai green curry disaster of Meat Free Week earlier in the year. There are still rumblings of the “you-tried-to-kill-me-then-didn’t-you?” variety. Pfft. Of course not.
I also could only find Thai red curry paste in the fridge. A jar that had been in the fridge for way longer than I am prepared to publicly admit. And probably in the pantry before that for just as long. But it’s curry paste. The stuff never seems to go off.
I’m also on a mission to eat less meat and far more veg, so this meal was perfect as it easily accomplished both.
While you can add whatever veggies you have in the fridge to this, I especially love this dish with blitzed cauliflower (as it adds a thickness to the sauce), and some sweet potato. The chicken stock concentrate that I make in my Thermomix really lifts this recipe.
However, best of all, despite being about 90% veg, Mr13 ate it all. And then asked if I could make it again. Yay!