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Red Chicken Curry and Rice

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Red Chicken Curry and Rice
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moderate
Difficulty
45 min.
Preparation
Ingredients
Preparation

Ingredients

for 4 servings
28 ounces
2 teaspoons
2 tablespoons
1
onion (finely chopped)
2 cloves
garlic (finely chopped)
2
Lime leaves (shredded)
2
red chile (finely chopped)
1 cup
unsweetened Coconut milk
2 tablespoons
1 teaspoon
1 tablespoon
1 tablespoon
julienned cilantro leaf
To garnish
red chile
For the red curry paste
5
dried, red chile (deseeded and soaked)
5
shallots (finely chopped)
10 cloves
garlic (chopped)
1 teaspoon
finely chopped Galangal
1 tablespoon
chopped Lemongrass
1 teaspoon
finely chopped Kaffir Lemon Leaf
2 teaspoons
finely chopped Coriander root
5
1 tablespoon
Coriander seed (toasted)
1 teaspoon
Cumin seed (toasted)
1 teaspoon
1 teaspoon
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Preparation steps

Step 1/6
Toss the chicken in the cornflour to coat.
Step 2/6
Heat the oil in a wok or frying pan and quickly brown the meat.
Step 3/6
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.
Step 4/6
Stir the coriander leaves into the curry before serving.
Step 5/6
Garnish with chillies, basil and coriander leaves. Serve with basmati rice.
Step 6/6
For the red curry paste: put all the ingredients in a food processor and process to a paste.

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