Recipe By Munch Master
Ref: 650
Heading: Mains
Cuisine: Thai/Vietnamese
Food Type: Meat
No of Portions: 4
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Ingredients & Prep
400 ml
Coconut milk
350 g
Chicken thigh cut into strips
150 g
Carrot cut into 4 cm sticks
150 g
Green beans cut into 4 cm pieces
1 Red sweet/bell pepper cut into strips
6 Fresh Kaffia lime leaves
16 Fresh Thai basil leaves
2 tbsp
Fish sauce
2 tbsp
Thai sweet chilli sauce
2 tbsp
Veg or groundnut oil
Red Curry Paste
1/2 Onion med brown chopped
1 tbsp
Red chilli powder
2 tsp
Sweet paprika
1 tbsp
Fresh coriander stems only chopped
3 Garlic cloves roughly chopped
1 tbsp
Fresh galangal peeled & chopped
1 Fresh lemongrass outer leaf removed, finely chopped
1 tbsp
Fish sauce
1 tsp
Shrimp paste
1 tsp
Coriander seeds dry roasted
1/2 tsp
White peppercorns dry roasted
1/2 tsp
Cumin seed dry roasted
Garnish
12 Thai basil leaves
sprinkle
Fresh coriander leaves chopped
Method
Step 1
First make the paste, in a dry wok or frying pan roast off the cumin, white peppercorns & coriander seeds over a med heat moving the pan all the time until they start to smoke, remove & pour into a bowl to cool, then grind to a powder using either a pestle & mortar or a spice grinder.
Step 2
Place all the curry paste ingredients including ground spice powder into a mini food processor & blitz to a fine paste.
Step 3
Heat a wok best or a frying pan over a med heat, add the oil & chicken & stir fry or 3 mins, then add all the curry paste & stir fry off for 2 more mins, then add coconut milk & simmer for 2 mins.
Step 4
Next add all the veg, Kaffia leaves, sweet chilli sauce & fish sauce, bring back to a simmer for 8 mins.
Step 5
On 8 mins cooking take of the heat, add & stir in Thai basil leaves, then serve with jasmine rice & garnish with fresh leaves.
Suggestion & Tips
Instead of Chicken you can use seafood, Pork or Duck. Frozen fresh Kaffia leave & Galangal are available online & can be frozen for later use.