Like our Green Thai Curry kit, the Bhaji Man Thai Red Curry kit has the authentic balance and flavours of the native original but adapted for your convenience. The traditional taste in this special recipe, comes from my specially blended hot spices such as chillies, galangal and cumin combined with the sour tang of cardamom, lime and lemon grass as well as the sweetness of brown sugar and the saltiness of fish sauce, finished with creamy coconut milk.
15 minutes to prepare and 45 minutes to cook
Spices and herbs in kit:
Ground Kaffir leaves, ground lemon grass, ground galangal, ground coriander, ground cumin, paprika, cinnamon, cardamom, turmeric, dried lemon grass and Dried Kaffir leaves.
Spices and herbs from around the world, ground and carefully blended in Norfolk
Essential additional ingredients (Shopping List):
2 medium onions
5 garlic cloves
Ground sea salt and black pepper
700g boneless skinned chicken breasts or thighs
1 red pepper
6 small mushrooms
100g green beans or sugar snaps
400ml coconut milk
100ml chicken or vegetable stock
1 tbsp fish sauce
1 tbsp soy sauce
1 heaped tbsp palm or demerara sugar
zest of a lime
juice of half a lime
4 tbsp flavourless cooking oil
handful coriander leaves
Step-by-step preparation and cooking instructions:
Preparation
Step 1: Over a bag, carefully split the chillies in Bhaji Man Sachet 1 and remove the seeds. Soak in cold water for 20 minutes.
Step 2: Peel the onions and garlic.
Step 3: Add one quartered onion, four garlic cloves, the salt, drained red chillies and the contents of Bhaji Man Sachet 2 into a food processor and blend well into a thick curry paste.
Step 4: Cut the chicken roughly into 2cm squares
Step 5: De-seed and chop the red pepper into similar sized squares.
Step 6: Quarter the mushrooms and finely chop the other onion and garlic clove. (Cut beans (if using) into mouth sized pieces )
Cooking Instructions
Step 1: Heat the oil in a medium-hot deep frying pan and fry the onion until golden brown, stirring frequently. Add in the garlic and fry for another minute.
Step 2: Turn up the heat to high, scrape the curry paste from the blender and fry for five minutes, stirring frequently.
Step 3: Stir in the coconut milk, stock, contents of Bhaji Man Sachet 3 and bring to a boil. Add the mushrooms, bring back to a simmer and cook for 5 minutes covered with the lid ajar.
Step 4: Fold in the contents of Bhaji Man Sachet 4 and the chicken pieces. Cover, bring back to a simmer, cooking for 10 more minutes with the lid slightly ajar.
Step 5: Stir in the fish sauce, soy, sugar, lime zest and juice. Fold in the red pepper and beans or sugar snaps. Bring back to a simmer and continue to simmer well for 5 – 10 minutes uncovered over a low-medium heat until the vegetables are all tender and a thick gravy is created.
Step 6: Taste and adjust seasoning to suit.
Step 7: Shred the coriander leaves and scatter over the dish before serving.
It is best enjoyed with lots of fluffy Thai jasmine rice scattered with shredded coriander leaves and Thai holy basil or mint.
From Waveney Mushrooms, Bungay, Suffolk.
From The Kimbers Family Farm, Wincanton, Somerset.
Free Range