Thai Red Curry: Recipe

Making time: 35-40 mins

Serves: 4

Ingredients

For the Curry:

• 1 tbsp Vegetable oil
• 1 Onion finely sliced
• 2 Garlic cloves, minced
• 1-Inch piece of ginger, grated
• 330g Potts Sauces Thai Red Curry Cooking Sauce
• 400ml Coconut milk
• 200ml Potts Sauces Chicken Stock or Vegetable Stock
• 1 tbsp Fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp Light brown sugar
• 1 tsp Lime zest
• Juice of 1 lime
• 1 Red pepper, sliced
• 1 Yellow pepper, sliced
• 1 Small courgette, sliced
• 200g Baby corn, halved
• 200g Cooked chicken, prawns, or tofu (optional)
• Handful of fresh basil or coriander leaves

For Serving:

• 250g Jasmine rice
• Lime wedges
• Sliced red chilli (optional)

Method:

1. Prepare the Rice
• Rinse the jasmine rice under cold water until the water runs clear
• Cook according to packet instructions, usually 1 part rice to 1.5 parts water, simmered for 12-15 minutes
2. Cook the Curry
• Heat 1 tbsp vegetable oil in a large pan over a medium heat
• Add the sliced onion and cook for 2-3 minutes until softened
• Stir in the garlic and ginger, then add the Potts Sauces Thai Red Curry Cooking Sauce
• Cook for another 1-2 minutes until fragrant
3. Build the Flavour
• Pour in the coconut milk and Potts Sauces Chicken Stock or Vegetable Stock, stirring well
• Add the fish sauce, sugar, lime zest, and lime juice. Stir and bring to a gentle simmer
4. Add Vegetables & Protein
• Add the peppers, courgette, and baby corn. Simmer for 5-7 minutes until tender
• Stir in the cooked chicken, prawns, or tofu (if using) and let it warm through for 2-3 minutes
5. Finish & Serve
• Taste and adjust seasoning if needed (add more lime juice, fish sauce, or sugar)
• Stir in fresh basil or coriander leaves before serving
• Serve hot with jasmine rice and garnish with lime wedges and sliced red chilli