Name: Thai Red Curry Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
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

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

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

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.

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

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

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

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