Thai Red Chicken Curry

Thai Red Curry Paste

Ingredients

  • 4 medium red chillies

  • 4 level teaspoons coriander seeds

  • 2 level teaspoons cumin seeds

  • 4 stems lemon grass, trimmed and chopped

  • 2 level teaspoons grated fresh ginger

  • 4 shallots

  • 6 cloves garlic

  • grated zest and juice 2 limes

  • 2 level dessert spoons hot paprika

Method

  1. Dry fry the coriander and cumin seeds then crush with a Mortar and pestle.

  2. add the powder and all other ingredients into a food processor and chop until its a fine paste.

Curry

Ingredients

  • 1 tbsp ginger & 1 tbsp garlic paste

  • 5-6 tbsp red curry paste

  • 800ml coconut milk/cream

  • 8 skinless, boneless chicken thighs, cut into strips

  • kaffir lime leaves

  • 2 tbsp fish sauce

  • 1 tsp brown sugar

  • bunch Thai basil

  • basil or coriander, plus extra to serve

  • 1 red chilli, sliced diagonally

  • thumb-sized piece ginger, cut into matchsticks

  • cooked jasmine rice, to serve

Method

  1. Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, stir and make sure everything is well coated, then pour in 800ml coconut milk.

  2. simmer until oil appears on the surface.

  3. Add chicken thighs, kaffir lime leaves, and simmer for 12 mins or until the chicken is cooked through.

  4. Add 1 tbsp of the fish sauce and a pinch of brown sugar.

  5. Bring to the boil, take off the heat and add Thai basil.