Thai Chicken & Lime Curry

If you’re looking for a deliciously fresh curry, then try this amazing Thai dish which uses all the wonderful character of the lime. The flavours are a fantastic trio of tangy, spicy and sour. It’s something a little different from the normal Thai curries I usually make and I’m sure you’ll love it as much as I did. It’s incredibly easy to make too which is always a bonus.

RECIPE: (serves 4)

For the paste:

5 small dried red chillies
1 shallot (finely chopped)
2 cloves garlic (finely chopped)
2 teaspoons turmeric powder
1/2 teaspoon shrimp paste

For the curry:
2 tablespoons peanut oil
1.2kg chicken thighs (halved)
250ml coconut milk
2 limes (halved)
6 lime leaves (finely sliced)
1 teaspoon salt
1 teaspoon sugar
2 tablespoons coriander
2 spring onions (finely sliced)

Soak the red chillies in hot water for 10 minutes until softened. To make the paste, put all the paste ingredients into a pestle & mortar and crush them for 20 minutes into a fine pulp. Alternatively blend in a food processor until smooth. Set aside.

Heat a wok over a low heat with the oil. Add the curry paste and gently fry for 3-4 minutes. Add the chicken and stir for a further 3-4 minutes. Pour over the coconut milk and add the limes, lime leaves, salt, sugar and 100ml water. Stir and bring to a boil then simmer gently for 30 minutes until the chicken is fully cooked.

Serve on Jasmine rice with a sprinkling of coriander and spring onions.

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