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Thai Red Chicken Curry

I posted a Thai Red Fish Curry a few days ago but realise more people are likely to eat this chicken version. Exactly the same process obviously. This recipe will serve 2 people

 

You will need:

 

For the Thai Red Curry Paste. 

8 Red Chillies

3 Stalks of Lemongrass

8 Kaffir Lime Leaves

1 Inch of Ginger

4 Garlic Cloves

1/2 tsp Cumin Powder

1 tsp Whole Coriander Seeds

1/2 tsp Tumeric

Juice of 1 Lime

1 tbs Tomato Puree

2 tbs Lee Kum Kee Chilli Oil

2 tbs Light Soy

1 tbs Fish Sauce

1 Large Banana Shallot or 2 small

Pinch of Cracked pepper

Pinch of Salt

 

For the curry

3 Chicken Breasts

2 Banana Shallots (finely sliced)

10 Mange Tout (finely sliced lengthways)

6 Thai Basil Leaves

1 Red Chilli (finely sliced)

3 Kaffir Lime Leaves

2 Spring Onions (finely sliced)

400ml Coconut Milk

Fresh Grated Coconut

Fresh Coriander

 

  1. Combine all the paste ingredients and place in a blender and pulse until you have a thick paste. Cover and set aside.
  2. Cut your chicken in to thin slices and prepare the vegetables.
  3. Take 3 heaped tbs of the curry paste and gently fry in a little oil for a couple of minutes before adding the coconut milk. Continue to simmer then add the chicken and cook until the chicken is cooked through. Once your chicken is cooked add in the mange tout and onion then cook for another 3 minutes until the onions have softened. Taste and check for seasoning. If required add a little salt or light soy.
  4. Serve the curry in a bowl and finally dress with a few spring onions, red chillies, thai basil leaves, limes leaves, fresh coriander and coconut.
  5. Serve with Jasmine rice.

 

Enjoy!

 

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