Recipe By Munch Master
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
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.
Place all the curry paste ingredients including ground spice powder into a mini food processor & blitz to a fine paste.
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.
Next add all the veg, Kaffia leaves, sweet chilli sauce & fish sauce, bring back to a simmer for 8 mins.
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.