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Ken Hom’s take on Thai red curry
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A picture of Ken Hom’s take on Thai red curry.

Ken Hom’s take on Thai red curry

Alastair Lee
Alastair Lee @cook_14311849

My dad gave me Ken Hom’s Thai recipe book for my birthday in 2002 and I’ve used it ever since. Unfortunately my dad is no longer with us, but we still have these recipes.

My dad gave me Ken Hom’s Thai recipe book for my birthday in 2002 and I’ve used it ever since. Unfortunately my dad is no longer with us, but we still have these recipes.

Read more

Ken Hom’s take on Thai red curry

Alastair Lee
Alastair Lee @cook_14311849

My dad gave me Ken Hom’s Thai recipe book for my birthday in 2002 and I’ve used it ever since. Unfortunately my dad is no longer with us, but we still have these recipes.

My dad gave me Ken Hom’s Thai recipe book for my birthday in 2002 and I’ve used it ever since. Unfortunately my dad is no longer with us, but we still have these recipes.

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Ingredients

6 people
  • 900 gboneless Chicken thighs
  • 400 gBamboo shoots
  • 7Lime leaves
  • 4 tbspRed curry paste
  • 500 mlChicken stock
  • Jasmine rice
  • 200 gshallots (sliced)
  • 2 tbspsfish sauce
  • 5red Thai chillies
  • Ground nut oil
  • 1 tbspsugar
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Steps

  1. 1

    Cut the chicken into 2.5cm wide strips

    A picture of step 1 of Ken Hom’s take on Thai red curry.
  2. 2

    Add the ingredients to the pan

    A picture of step 2 of Ken Hom’s take on Thai red curry.
  3. 3

    Serve with rice

    A picture of step 3 of Ken Hom’s take on Thai red curry.
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Alastair Lee
Alastair Lee @cook_14311849
on November 29, 2018 18:48

Comments (2)

Sonia
Sonia @sonia
February 07, 2019 14:02
Hi Alistair, I'm just cooking your recipe and it looks a bit watery. Can I just double check that I don't need to add any coconut milk?
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