Red Thai leftovers is a different way to use up the leftover meat from Sunday dinner. Works best with chicken or pork.
For best results use a good quality red Thai or Massaman paste.
If you like this Thai curry try the Lamb Tagine.
Dedication: For Darren x
Red Thai Leftovers
For the Curry:
- 400 g Cooked pork or chicken
- 1 onion medium, diced
- 3 cloves Garlic diced
- 1 Red chilli
- 25 g Root ginger cut into thin strips
- 1 can Water chestnuts
- 1 can Bamboo shoots
- 1 tsp Fish sauce
- ½ Red pointed pepper
- 2 tbsp Massaman paste
- 1 can Coconut milk
- 1 Lime
For the Side:
- 2 bunches spring onion
- 1 tbsp Olive oil
- 1 tsp Toasted sesame oil
- fresh basil leaves
For the Red Curry:
- Gently fry the onion in the oil in a heavy bottom pan over a low to medium heat for 5 minutes until translucent and browning at the edges. Add the garlic, red peppers, ginger and chilli and fry for a further 2 minutes.
- Add the massaman paste, stir well and cook for 1 minute.
- Add the fish sauce, stir to combine and cook for 1 minute.
- Add the strips of meat, stir well to coat the meat and fry gently until the meat softens and absorbs some colour.
- Add the water chesnuts and bamboo shoots and cook for a further 2 minutes until heated through.
- Add the coconut milk, mix well, cover and simmer gently for 15 minutes.
- Remove the lid and raise the heat to reduce the liquid until a creamy consistency.
- Squeeze over the juice of a lime and serve.
For the Side:
- While the curry is simmering, top and tail the spring onions, then slice diagonally into 5cm lengths.
- In a heavy bottom frying pan, heat the rapeseed oil over a medium heat. Add the spring onions and fry for 2 minutes turning frequently. Sprinkle over a pinch of salt and a drizzle of the toasted sesame oil and turn over a couple of times. Cook for a further 2 minutes.
- Put a spoonful of the onions on top of the curry to serve with some basil leaves.