Thai Red Curry with an Irish twist

This is the recipe that first got me started on my Thai cooking journey. After finding the Avoca green curry recipe I decided to attempt to maximise the flavour of this Red Curry. The recipe is fab, so I added

Sunflower oil
1 Large Onion Diced
1 Celery Stalk chopped and
2 cloves of garlic grated
1 talespoon on minced ginger

Sautee the onion in the sunflower oil till soft approx 6 - 8 minutes. Add the celery, garlic and ginger and cook until the garlic is cooked but not brown. Then follow the recipe below adding the curry paste.

RECIPE: Thai Red Curry
(from Catherine Fulvio's Book -‘Catherine’s Family Kitchen')

Chef's Note: Here’s a very non-Thai idea – a guest at our cookery school told me that a good splash of sherry in a curry just before serving gives a wonderful rounded taste. And you know what?
It works!


Serves 4

• Vegetable oil
• 3 tbsp red curry paste
• 275ml coconut milk
• 100ml chicken stock
• 200g butternut squash peeled and cubed, (about 1⁄2 medium squash)
• 1 large potato, peeled and cubed
• 3 chicken breasts cubed, ( I used chickcen thigh fillets and I browned them before adding them to the curry)
• 75g green beans quartered
• 8 cherry tomatoes
• 6 mushrooms halved
• Thai fish sauce (nam pla), to taste
• Fresh coriander leaves, to garnish
• Jasmine rice, to serve

1. Heat 1 tbsp oil in a large saucepan over a medium heat and fry the curry paste for 1 minute, until fragrant. Add the coconut milk and chicken stock and stir well. Simmer gently for 2 minutes.
2. Add the butternut squash and potato, cover and cook for about 10 minutes, until the vegetables are almost tender. Add the chicken with a little extra stock, if needed, and simmer for 5–7 minutes.
3. Add the rest of the vegetables and simmer for 5 minutes, until they are cooked through. Season with fish sauce to taste.
4. Sprinkle the coriander over and serve with steamed jasmine rice