Thai Red Curry Chicken #2


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This is a similar red curry to others on this site, made more fragrant by upping the lemon grass. The heat’s just right for me, but if you want to dampen it slightly then leave the whole chillies out. I am beginning to think I should open up my own curry shop. I do think, however that I’d eat more than I’d serve.



For the paste:
185g shallots (spring onions) (chopped)
1 inch piece fresh ginger (roughly chopped)
5 coriander stalks (chopped)
4 fresh red chillies (chopped)
4 macadamia nuts (roughly chopped)
2 kaffir lime leaves (chopped)
1 teaspoon paprika (sweet)
1/2 teaspoon cayenne pepper
4 cloves garlic (chopped)
1 teaspoon shrimp paste
2 lemon grass stalks (chopped up to 2/3 from root)

Other Ingredients:

5 tablespoons peanut oil
2 whole red chillies
650g chicken thighs
250g mixed brocolli and cauliflower florets (stems removed)
1x400g can coconut milk
1 lime (juice of)
1/2 teaspoon salt

In a food processor or with a hand blender, blend all the paste ingredients together to form a smooth paste. Set aside. Measure out 1 cup of coconut milk from the can and set aside. With the remaining milk, top up with 1 cup of water and set aside.
Heat a wok with the oil over a medium/high heat. Add the paste and let it sizzle, stirring constantly. Add 1/2 the undiluted coconut milk and stir well, keep stirring till you see some of the oil start to separate (about 4 minutes). Add the remaining undiluted coconut milk and the chicken and stir for 2-3 minutes. Now add the remaining coconut milk, 1/2 the lime juice, salt and pepper and bring to the boil. Reduce the heat to low and let the sauce simmer. Take the 2 whole chillies and make a slit with a knife in each add these to the sauce and cook for 40 minutes uncovered. Stir occasionally. Add the cauliflower and simmer for a further 2 minutes, then the brocolli and for another 2-3 minutes until they’re tender. Adjust the seasoning to your taste and add more lime juice if necessary.

Boiled rice and a very large glass of chilled Singha beer.

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