Disclaimer: I have never had this at Wagamama. It sounded like my kind of curry when I happened across a recipe so I gave it a go - and I was not disappointed. I've always rated green Thai over red but this recipe may have changed that. As I say, no idea if it tastes like Wagamama's but well done them for the inspiration anyway.
Ingredients
For the sauce:
1 tbsp oil
2 tbsp red curry paste
2 tins of coconut milk
2 tbsp sugar
2 tbsp fish sauce
Juice of 1 lime
1 chicken stock cube
Other ingredients:
4 chicken thighs
8 King Prawns
4 cloves of garlic, finely chopped
1 small red onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 pack sugar snap peas
4 spring onions, chopped into long pieces
Ingredients swap out (because who makes the rules? You do you):
I only had one tin of coconut milk so I added some cream too (about 100ml was enough).
Recipe called for sugar snap peas - I had none so added strips of peeled carrot.
Peppers - went wild and used red, yellow AND green. Pepper-fest.
Swapped red onion for shallot and a bit of white onion. All very oniony.
Changed the process when I wrote this out as it had me faffing browning chicken and putting it aside on plates and so on but I have no time for that. We're hungry.
Method
To make the sauce heat the oil and add the curry paste.
Let this fry for a few minutes, whilst stirring to release the flavour.
Add a little coconut milk this, stirring to incorporate it.
Add the rest of the coconut milk bit by bit, stirring as you go.
Add in the sugar, fish sauce, lime juice and stock cube.
Heat some oil in a separate pan and fry off the chicken, onions and garlic for a few minutes.
Add in the peppers, sugar snap peas and spring onions and fry off.
Pour in your red curry sauce and stir together.
Simmer until chicken is cooked through.
Add the prawns and cook continue to cook until pink.
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