I love Thai red curries!

And yet somehow I never really made one!!! thought it was time to change that.
Had a little search online and found some recipes then I went to some Asian grocery stores to get a few ingredients I was lacking like the red curry paste lime leaves, and even though the recipe didn't say to use it; lemongrass.

I found the recipe I will cook today as the first result on google for "Thai red curry", and I dont think it deserves to be in first place on google because the recipe sucks if you follow it exactly (more info on that in the conclusion at the bottom)

Ingredients:

• 1tbsp sesame seed oil (recipe said to use vegetable oil but I thought this would add more flavor)
• 1tbsp grated ginger+garlic
• 5-6 tbsp red curry paste (I recommend more like 2-3 tbsp or it will be too salty)
• 800ml coconut milk
• boneless chicken thighs
• lime leaves
• lemongrass (my addition)
• 1 tbsp brown sugar
• some Thai basil (used normal basil)
• red chilli (garnish but I added some in the sauce)
• cooked rice

Simple recipe:

• heat pot, add oil, grated ginger & garlic fry for 2 min
• add curry paste, sizzle for a few seconds then add coconut milk+ lime leaves (I also added lemongrass)
• bring to the boil then reduce to a simmer for 13 minutes
• add fish sauce, brown sugar (taste and add more fish sauce if you like it saltier and more sugar if you like it sweeter.)
• add basil and chili, sauce done.
• cook chicken in a pan and rice in a rice cooker
  *plate up with a bed of rice, chicken, then red curry sauce garnish with red chili slices ( I also added some cherry tomatoes on the side.)

It doesn't look great in these pictures, but it was mighty tasty! also, I think I got some sauce on my iPhone camera at some point because the pictures half way through definitely got worse...

In conclusion, it was a decent recipe... well its not very good if you follow it exactly because it was insanely salty if you did, so the one thing I would change is the number of red curry paste spoons, the original recipe calls for 5-6 spoons but I think 2-3 would be a better number, the red curry sauce was way too salty so I had to add more coconut milk and sugar to compensate because the red curry paste was very salty and adding 5-6 spoons just ruined things. But once I did bring the balance back it was a very tasty dish.

I hope you enjoyed this recipe review, follow me for more @makesushi