This easy Thai curry is so comforting and filling. If you’re entertaining, an easy Thai curry is just what you need up your sleeve and this one is sure to be a real crowd pleaser. To make this easy Thai curry even easier, we’ve used a shop bought Thai red curry paste but you could always make one in bulk and store in a jar in your fridge. When buying your curry paste it is important to remember that different brands will vary in heat and saltiness. Always add a little less if you’re unsure and you can always add more depending on your preference. The curry is also suitable for freezing, making it the perfect get-ahead dinner.
- 1tbsp sunflower oil
- 2 onions, chopped
- 1kg boneless, skinless chicken thighs
- 4tbsp Thai red curry paste
- 2 x 400ml cans reduced-fat coconut milk
- 150ml chicken stock
- 2tbsp Thai fish sauce
- Juice of 1 lime
- 2tsp caster sugar
- 750g potatoes, cubed, or new potatoes, halved
- 1 aubergine, cubed
- 200g spinach leaves, trimmed, rinsed
- 200g cherry tomatoes, halved
- 1 small bunch coriander, roughly chopped
- Rice, to serve
- Lime wedges, to serve (optional)
Heat the oil in a large, deep wok or flameproof casserole. Fry the onions in the oil for a few mins, to soften.
Season the chicken with salt and pepper. Add the chicken to the wok and fry for 5 mins, to lightly brown.
Stir in the curry paste and cook for 1 min, then add the coconut milk, chicken stock, fish sauce, lime juice and sugar. Stir to combine.
Add the potatoes and aubergine, bring to the boil, cover and simmer for 20 mins. Cool and chill, if preparing ahead.
To serve, heat the oven to 180°C. Add the spinach to the pan, cover and heat through gently for 45 mins. If you’re eating the curry straight away then simply add the spinach for five minutes. Just before dishing up, sprinkle over the halved cherry tomatoes and coriander. Serve with rice and lime wedges on the side, if you like