Red Chicken Curry and Rice
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 28 ozs Chicken breasts (cubed)
- 2 tsps Corn starch
- 2 Tbsps Oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 Lime leaves (shredded)
- 2 red chili peppers (finely chopped)
- 1 cup unsweetened Coconut milk
- 2 Tbsps red Curry paste
- 1 tsp sugar
- 1 Tbsp Fish sauce
- 1 Tbsp julienned cilantro
- To garnish
- red chili peppers
- Basil
- cilantro
- For the red curry paste
- 5 dried, red chili peppers (deseeded and soaked)
- 5 shallots (finely chopped)
- 10 cloves garlic cloves (chopped)
- 1 tsp finely chopped Galangal
- 1 Tbsp chopped Lemongrass
- 1 tsp finely chopped Kaffir Lemon Leaf
- 2 tsps finely chopped Coriander
- 5 peppercorns
- 1 Tbsp Coriander (toasted)
- 1 tsp Cumin (toasted)
- 1 tsp salt
- 1 tsp Shrimp paste
Preparation steps
1.
Toss the chicken in the cornflour to coat.
2.
Heat the oil in a wok or frying pan and quickly brown the meat.
3.
Add the onion, garlic, lime leaves and chillies. Stir in the coconut milk, curry paste, sugar and fish sauce. Cover and cook over a low heat for 20 -25 minutes until the chicken is cooked through.
4.
Stir the coriander leaves into the curry before serving.
5.
Garnish with chillies, basil and coriander leaves. Serve with basmati rice.
6.
For the red curry paste: put all the ingredients in a food processor and process to a paste.
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