By Ingredients:
600g chicken thighs, marinate for 10+ mins with 1tbsp fish sauce
200g frozen tofu (use only tofu if vegan will also be yum!)
70g red curry paste
Handful of hydrated dried shiitake
Handful of mange tout
Handful of dried shrimp
400 ml coconut milk
1 tbsp sugar
Thai basil
Coriander
Red chilli
Crushed peanuts
Method:
Debone thighs and remove skin & fat (to keep and make a snack), dice up the meat and marinate with bone in fish sauce for 10+ mins. You can also marinate in curry paste.
Meanwhile fry the skin and fat over medium heat until fat melts and skin gets golden and crispy, take out and dust some cumin and chilli powder over the chicken skin crisps and snack on them while you keep going with the rest of the stuff
Fry the marinated chicken, curry paste and dried shrimp until aromatic and chicken turns colour, you can add a bit of coconut milk or water here to make it less pasty if things get stuck a bit
Once your kitchen smells amazing, add in the rest of the coconut milk, shiitake, frozen tofu and let simmer for 10 mins, add in mange tout now and let simmer for a further 10 mins.
Garnish with thai basil, coriander, red chilli and top with some crushed peanuts, serve with freshly made jasmine rice and enjoy!
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