The Curries of South East Asia

RatingYields4 Servings
Prep Time20 minsCook Time10 mins

Ingredients

For the paste
1 lemongrass stalk (white part only, finely sliced)
5 dried red chillies
1 tsp minced galangal or ginger
1 kaffir lime leaf
4 stems of fresh coriander (washed and chopped - keep the leaves for garnish)
3 garlic cloves (chopped)
2 shallots (chopped)
½ tsp white pepper
1 tsp shrimp paste
½ tsp ground cumin
½ tsp ground coriander
2 tbsp paprika
For the curry
1 cooked chicken breast (cut into small pieces)
3 tbsp peanut oil
200 fresh mixed veg (broccoli, carrot, mini corn etc)
1 400g can coconut milk
1 tsp salt
2 tbsp fish sauce
½ tsp sugar

Directions

To make the paste
1

In a food processor, or using a pestle & mortar, blend the paste ingredients together to form a smooth paste. If you're using a pestle & mortar, add each fresh item separately in the order they're listed then stir in the powdered items. It's hard work, but no pain no gain etc.

To make the curry
2

Heat the oil in a wok, and over a medium heat and when hot, add the curry paste. Sizzle for 30 seconds, stirring to avoid sticking before adding 1/2 the coconut milk.

3

Let this bubble for 5 minuets to reduce, stirring regularly.

4

Add the remaining coconut milk, salt, fish sauce and sugar and stir well.

5

Tip in the vegetables and simmer for 2-3 minutes until just soft before adding the cooked chicken. Stir and remove from heat.

6

Squeeze over lime juice and test for salt/fish sauce - adjust as you see fit! I always serve mine with plenty of jasmine rice.

Ingredients

For the paste
 1 lemongrass stalk (white part only, finely sliced)
 5 dried red chillies
 1 tsp minced galangal or ginger
 1 kaffir lime leaf
 4 stems of fresh coriander (washed and chopped - keep the leaves for garnish)
 3 garlic cloves (chopped)
 2 shallots (chopped)
 ½ tsp white pepper
 1 tsp shrimp paste
 ½ tsp ground cumin
 ½ tsp ground coriander
 2 tbsp paprika
For the curry
 1 cooked chicken breast (cut into small pieces)
 3 tbsp peanut oil
 200 fresh mixed veg (broccoli, carrot, mini corn etc)
 1 400g can coconut milk
 1 tsp salt
 2 tbsp fish sauce
 ½ tsp sugar

Directions

To make the paste
1

In a food processor, or using a pestle & mortar, blend the paste ingredients together to form a smooth paste. If you're using a pestle & mortar, add each fresh item separately in the order they're listed then stir in the powdered items. It's hard work, but no pain no gain etc.

To make the curry
2

Heat the oil in a wok, and over a medium heat and when hot, add the curry paste. Sizzle for 30 seconds, stirring to avoid sticking before adding 1/2 the coconut milk.

3

Let this bubble for 5 minuets to reduce, stirring regularly.

4

Add the remaining coconut milk, salt, fish sauce and sugar and stir well.

5

Tip in the vegetables and simmer for 2-3 minutes until just soft before adding the cooked chicken. Stir and remove from heat.

6

Squeeze over lime juice and test for salt/fish sauce - adjust as you see fit! I always serve mine with plenty of jasmine rice.

Thai Red Curry Chicken