This has been a real “go-to” family favourite in our home for so many years. The curry has a nice “zing” to it with the lime and lime leaves. Sugar snap peas and capsicums are in the curry and it is completed with some fresh basil and served with rice. You won’t be disappointed!
As with most curries, the end product should be guided by your own taste buds and preferences, so please taste when halfway through the cooking and adjust/add as you like – this is a classic Thai dish with hot, sour, sweet and salty so perfect opportunity for you to “cook to taste”!
When I cook a curry, I like to cook in “bulk” so the meal is sufficient for 6-8 or two dinners. If you want to cook this dish for a smaller number, just halve the main ingredients
3 tablespoons peanut oil
1- 1.2 kgs of skinless, boneless chicken thighs sliced longways, approx. 2 cms wide
4 tablespoons of Valcom Thai Red Curry paste – you can get this from most good supermarkets or Asian stores. You could make your own paste but why bother??!!
3 packets snow peas or sugar snap peas
3 red capsicums – I like the long ones. Slice them into rounds and then halve
1 packet lime leaves (from supermarket) – chopped as fine/ into very small bits as you can!
3 tablespoons lime juice (fresh is best but you can use from the small plastic containers)
6 tablespoons fish sauce
1 litre of coconut milk – you can buy 1 litre tetra packs (or 2.5 x 400 ml cans)
3 tablespoons basil paste – get from supermarket, generally where you find packets of salad
3 tablespoons soft brown sugar (you can use palm sugar if you prefer)
750 gms rice – I sometimes “cheat” and use 3 packets of “boil in a bag”!
Sweet basil leaves