About this recipe:Basic Thai red curry recipe that you can add whatever meat or seafood you want. Watch the chillies though! I like it hot. If you want to tone it down a bit, use different chillies. Serve with rice.
Add the garlic, ginger or galangal, chillies, lemongrass, sesame oil, 1 tablespoon of the olive oil and the tomato puree together in a small blender and blitz until you get a paste.
Soften the chopped shallot in a wok with the other tablespoon of olive oil, but DO NOT brown. Use a low heat at this stage.
Add the paste into the wok with the shallot and turn heat up to medium. Fry for about 3 minutes.
Add the chicken and continue to fry until the chicken is sealed and starting to brown off.
Add the coconut milk about 100ml at a time. Stir in and allow to start boiling and thickening before adding the next bit. This is usually every couple of minutes.
Once all the coconut milk is in and bubbling nicely, add the baby corns, pepper, mushrooms and palm sugar. Simmer for about 15 minutes or until the sugar has dissolved and everything is hot. Add the fish sauce and stir in. You can tase it at this stage and add salt if you want, but I never do.
Serve and garnish with the coriander.
Get the palm sugar from a Chinese supermarket, the normal supermarket stuff isn't as good. If you do want to use low fat coconut milk then you might need to use a bit of conrflour and water at the end to thicken the sauce.
Serve with warm naan bread and plain boiled Basmati rice.