It's all too easy to pick up the phone and order a takeaway, but it's even easier to make this Thai red curry yourself. This is one of the most popular dishes from Thailand and is less spicy than Thai green curry, though people often assume it's the other way around. Swap the chicken out for tofu or tempeh to make this Thai curry vegan (just check the label on your curry paste to make sure it's vegan too) or add a lot more veggies in the place of the meat. This recipe does not require fresh chillies but feel free to add them in yourself if you want to dial up the heat. If this doesn't satisfy your takeaway cravings, we've got some more ideas here.
1tbsp vegetable oil
1 small brown onion, finely chopped
2 cloves garlic, chopped
1tsp grated fresh ginger
2-3tbsp Thai red curry paste
1kg (1lb) chicken thigh fillets, cut into 3cm (1 1/4in) pieces
300ml (9fl oz) coconut milk
250g (8oz) green beans, chopped into 5cm (2in) lengths
1-2tbsp fresh coriander leaves
Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.
Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.
Vary the amount of curry paste you use depending on how spicy you like it.
This originally appeared on House & Garden UK.