Red Thai Chicken Curry

We have been on a draconian clear-the-freezer mission lately, and as it turned out we had both chicken legs and red curry paste in there.  Which meant that we needed to make red curry with chicken of course.  It was shop paste rather than home made, we must admit; hence we had loads of it and ended up freezing what we didn’t use the first time round.

We didn’t use a recipe this time, just followed our instincts and followed a similar approach to what we use for our green curry.  It was full of rich chilli and coconutty loveliness with a bit of a kick but not too much.  Along with the chicken, we added baby corn, pea aubergines, lime leaves and holy basil.

We drank an Alsace gewurtztramminer with it and the flavour matched the flavours in the curry very well, with the full body also standing up to the creaminess.  There was a little too much heat in the curry for it to be a perfect match and it brought out the alcohol in the wine a bit, but that is generally to be expected with curry!