Red chicken curry and rice


Red chicken curry and rice


Preparation:45 min
Ready in:45 min


For servings

28 ouncesChicken breasts cubed
2 teaspoonsCorn starch
2 tablespoonsOil
1onions finely chopped
2 clovesgarlic finely chopped
2Lime leaves shredded
2red chile finely chopped
1 cupunsweetened Coconut milk
2 tablespoonsred Curry paste
1 teaspoonsugar
1 tablespoonFish sauce
1 tablespoonjulienned cilantro leaf
To garnish
2red chile finely chopped
Basil leaves
1 tablespoonjulienned cilantro leaf
For the red curry paste
2red chile finely chopped
5shallots finely chopped
2 clovesgarlic finely chopped
1 teaspoonfinely chopped Galangal
1 tablespoonchopped Lemongrass
1 teaspoonfinely chopped Kaffir Lemon Leaf
2 teaspoonsfinely chopped Coriander root
1 tablespoonCoriander seed toasted
1 teaspoonCumin seed toasted
1 teaspoonsalt
1 teaspoonShrimp paste


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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