We call this a ‘Pink Thai curry’ in our house because it is a milder and gentler version of a red Thai curry. This is suitable for all the family, having the key Thai flavours and deliciously creamy coconut sauce, but not too hot. You can make this as strong or creamy as you like by controlling the amount of Thai curry paste added. Just add it gradually and taste as you go. I usually set the kids portions aside once cooked, and then add more paste for me and my husband. Eat this Thai stye with a spoon and fork.
Suitable for freezing.
Preparation and cooking time: 30 minutes
300g Jasmine or basmati rice
360g chicken thigh fillets (skinless and boneless)
Red Thai curry paste
250ml coconut cream
100ml chicken stock
1/2 red pepper
225g tin sliced bamboo shoots
1 tbsp fish sauce
2 tsp sugar
1 tbsp vegetable oil
- Put the rice on to boil, once cooked, drain and set aside.
- Clean the chicken (removing the fat and any hard tendons) then slice it thinly against the grain (cutting it like this is more authentic and it will cook more quickly too).
- Fry a tsp of paste with the oil until the aromas begin to be released, add the coconut cream, chicken stock, and chicken and bring them to the boil. Then, turn the heat down and simmer.
- While the chicken is cooking, deseed the pepper and cut into thin slices, then drain the bamboo shoots.
- Once the chicken is cooked through, add the vegetables, fish sauce, and sugar. Simmer until the pepper is just tender.
- Serve with the rice. For adults, add a touch more curry paste or a sliced chilli.
TIP: If you are controlling the amount of salt in your children’s diets, omit the Fish sauce which is extremely salty!