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20150926_172351

Thai Red Chicken Curry

I love Thai food. It is so wonderfully fragrant and really healthy. This is an authentic recipe (as authentic as it can be as some ingredients are impossible to get here in Ireland) made using a homemade paste. It is time consuming but really is worth the effort.

I am also including the method for shop bought paste for those who don’t have the time or access to the ingredients to make their own.

VEGETARIAN – Use Peppers, Onions, Peas and tofu.

FISH – Use prawns, Cod or any fish you like.

FREEZING GUIDE – The paste keeps in a sealed container in the fridge for 1 week or freeze it in portions for when you need it again.

20150926_172351

Ingredients

Allergens : Gluten & Lactose Free
THE PASTE
Fresh Red Chilis - 10
Ground Coriander - 1/2 tsp
Ground Cumin - 1 tsp
White Peppercorns - 2 tsp
Salt - 1/2 tsp
Fresh Coriander - Good handful including stalks
Garlic Cloves - 10
Lemongrass - 3 inches chopped
Galangal or Ginger - 1 inch piece (look in Asian stores)
Shrimp Paste - 1 tsp (Asian stores, I use chilli Shrimp paste)
Lime Juice - 2 tbsp
Lime Zest - 1/2 lime
Banana Shallots (regular will do) - 2
THE REST
Coconut Milk - 2 tins
Chicken Fillets - 4
Medium Onion - 1
Red Pepper - 1 - 2
Fresh basil leaves - 15 - 20
Chicken Stock Cube (optional) - 1
SHOP BOUGHT PASTE
Thai Red Curry Paste - 2 - 5 tbsp
Galangal or Ginger (optional) - 1 inch piece chopped
Garlic Cloves (optional) - 4
Lime Juice (optional) - 1/2 lime
Lime zest (optional) - 1/2 lime
Fresh Coriander (Highly Recommended) - Good handful
Fresh basil leaves (Highly recommended) - 15 - 20 leaves

Instructions

1
GETTING READY You will need - 1 Mortar and Pestle or food processor, 1 wok, 2 sharp knives, 2 chopping boards (1 for raw meat), 1 tin opener and 1 wooden spoon.
2
MORTAR & PESTLE
3
Place all the white peppercorns, cumin, ground coriander, red chillis and salt into the mortar and pestle and pound for about 5 minutes until they are well ground.
4
Add the garlic, galangal or ginger, lime zest, fresh coriander, shallots and lemongrass then pound for for about 10 minutes until they have started to form a paste.
5
Add the lime juice and shrimp paste then gently pound for about 5 minutes more. It is tiring work but worth it. Keep going till you have a thick paste.
6
FOOD PROCESSOR
7
Add all the paste ingredients to the food processor and blitz till it forms a thick paste.
8
THE CURRY
9
Cut the chicken into cubes, slice lengthwise in half then turn to the side and cut into cubes.
10
Slice the peppers and onion on a different chopping board with a different knife (this prevents cross contamination and keeps your family safe from food poisoning)
11
Place the chicken in a bowl and add 2 tbsp of the paste, mix really well then cover and leave in the fridge for at least 4 hours (you can use it immediately but it won't be as nice)
12
Heat 1 tbsp of oil in the wok then add the chicken and cook right through, make sure you keep it moving all the time. Remove and set to one side.
13
Heat a little oil in the wok then add 2 - 5 tbsp of the lovely paste you made or from the jar you bought. 2 = hot, 5 = you are mad! (It's a hot curry so no mild sorry)
14
Just like the chicken you want to keep it moving all the time. Add the peppers, garlic and onion after about 1 minute, keep them moving and cook for 2 minutes more.
15
Add the coconut milk and basil leaves and simmer for 15 minutes. You can add a chicken stock cube if you like, I didn't.
16
Place the chicken into the sauce and heat for another 10 minutes. Taste and serve if happy.
17
WHY COOK THE CHICKEN SEPARATELY
18
When you cook chicken in a sauce it can be very dry and lack flavour. Cook it separately to give it more flavour and to ensure it doesn't dry out. If it is a quick dish like my cajun chicken then you can ignore this and cook it in the sauce
    • MauraMac
    • 4th March 2017
    Reply

    This is an amazing Curry and love that the paste can be made in advance and stored in the fridge. I made the paste using a food processor which worked perfectly. I put 4 tbsp of paste into the sauce and it was nicely spicy. I served it with Aromatic Fragrant rice.

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