Thai red chicken curry

This is by far my favourite curry.  For me I think it is worth making the curry paste but I don’t mind if you use some ready made from a jar.

Thai red chicken curry

Serves 4

Red curry paste:

1 fresh lemongrass, peeled and finely chopped

½ red onion, coarsely chopped

1 thumb-size piece ginger coarsely chopped

4-5 cloves garlic chopped

1-2 fresh red chillies, sliced,

2 lime leaves chopped

2 tbsp. fish sauce

2 tbsp chilli powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 lime, zest and juice

Thai curry

400g chicken pieces, thigh or breast

1 red pepper, sliced in strips

½ red onion finely diced

1 lemongrass, peeled and finely chopped

2 lime leaves, OR substitute bay leaves

1 cinnamon stick OR add 1/2 tsp. cinnamon to the sauce

1 can coconut milk

handful fresh coriander, stalks and leaves

To finish: 1 tbsp. brown sugar, 1 tbsp fish sauce, 2 tbsp. fresh lime juice

     

  1. Place all curry paste ingredients in a food processor and blend well.
  2. In a large pan, saute the diced onion and red pepper, coriander stalks and lemongrass in a little vegetable oil, with the lid on, until softened. Add the chicken and sauté for 2-3 minutes. Add the curry paste and kaffir lime leaves and cinnamon stick, and cook for 2 minutes. Add the coconut milk and bring to the boil. Simmer for 7 minutes until the chicken is well cooked through and sauce is slightly reduced.
  3. Do a taste test, looking for a balance of flavours. If not salty or flavourful enough, add up to 1 tbsp more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili. Sprinkle generously with chopped fresh coriander, and serve with jasmine rice.

 

 

 

 

 

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