Author: hvhL5I_rULQ
The combination of lemongrass, coconut, coriander and chillis combine to give a spicy-but-clean flavoured curry. Learn how to make Thai Red Curry paste too!
- 500 g (16 oz) chicken breast, cubed.
- 400 ml (14 fl oz) coconut milk
- 1 portion of homemade Red Curry Paste (see below) or 2 tbsp of commercial paste.
- 1 red capsicum, deseeded and sliced
- 1 tomato, diced
- ¼ tsp cinnamon powder
- 2 kaffir lime leaves (or bay leaves)
For the Red Curry Paste
- ½ cup fresh coriander
- 2 tbsp Thai fish sauce
- 1½ tbsp chopped lemongrass or paste
- 2-3 cm (1″) piece of ginger, chopped
- 1 shallot, sliced
- 2 garlic cloves, sliced
- 2 tsp coconut milk
- 2 tsp lemon or lime juice
- 1 tsp tomato purée
- 4 red thai chillis, chopped
- ½ tsp sugar
- ¼ tsp cinnamon powder
- ¼ tsp coriander powder
- ¼ tsp ground pepper
- Fresh coriander and fresh basil to garnish
- Prepare the Red Curry paste by mixing all the paste ingredients into a herb chopper or food processor. Process to a smooth paste.
- Place the coconut milk in a pan. Add the curry paste, kaffir lime leaves, cinnamon and tomato and bring to the boil.
- Once the sauce starts to boil add in the chicken, cover and simmer gently for 15 minutes.
- Remove the chicken from the sauce and put to one side. Add the red capsicum to the sauce and simmer for 5 minutes.
- Add the chicken back into the sauce and cook gently for 5 minutes before serving.
Calories: 413 Fat: 28.2 Sugar: 7.0 Fiber: 3.9 Protein: 30.3 Cholesterol: 80.0
Garnish with a little chopped coriander and chopped basil. Serve this dish with some sticky jasmine rice.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/thai-red-chicken-curry
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