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Recipe By Munch Master

Ref: 650
Heading: Mains
Cuisine: Thai/Vietnamese
Food Type: Meat
No of Portions: 4
Change no of portions required to :

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
   12 Thai basil leaves
   sprinkle  Fresh coriander leaves chopped


  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.
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