I LOVE this stir fry curry. It’s so delicious and what’s even better is that it’s ready in under 10 minutes! If you make the curry paste in advance, you’ll have enough for about 10 curries, which you’ll probably eat 10 nights in a row. Marvellous.
RED CURRY PASTE: (makes about 15 tablespoons)
5 dried red chillies (soaked for 15 minutes, drained and chopped)
10g shallots (finely chopped)
20g garlic (finely chopped)
1 tablespoon fresh galangal (finely chopped)
2 lemon grass (white parts finely chopped)
1 tablespoon lime peel (chopped)
1/2 tablespoon coriander roots and stalks (chopped)
1/2 teaspoon white pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 tablespoon shrimp paste
In a pestle & mortar or with a hand blender or in a food processor. Mash into a smooth paste the red chillies, shallots, garlic, galangal, lemon grass, lime peel and coriander roots. Then stir in the ground coriander, cumin, pepper and shrimp paste.
TO MAKE THE STIR FRY:
2 tablespoons peanut oil
1 large chicken breast (cut into strips)
250g fresh mixed vegetables (broccoli florets, cauliflower florets, sugarsnap peas, chopped cabbage, French beans, sliced carrot, baby corn, sliced red capsicum etc.)
1 1/2 tablespoons red curry paste
2 tablespoons fish sauce
1/2 tablespoon sugar
3 lime leaves
1/2 cup coconut milk
1 tablespoon light soy sauce
Heat the wok with the peanut oil. When hot add the curry paste and fry for 1-2 minutes, stirring constantly. Add the vegetables and continue stirring for 1-2 minutes. Add the coconut milk, fish sauce, sugar, lime leaves and soy sauce and simmer vigourously for 2 minutes. Serve immediately.
Serve with plain boiled rice.