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
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
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
- Place all curry paste ingredients in a food processor and blend well.
- 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.
- 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.