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 of garlic

• grated zest and juice two limes

• 2 table spoons of 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 to a food processor and blend until a fine paste formsa .

Curry

Ingredients

• 1 tbsp ginger & 1 tbsp garlic paste

• 5-6 tbsp red curry paste

• 800ml coconut milk/cream

• Boneless chicken thighs, sliced into thin slices.

• kaffir lime leaves

• 2 tbsp fish sauce

• 1 tsp brown sugar

• One bunch of basil

• 1 red chilli, sliced diagonally

• thumb-sized piece of ginger, cut into matchsticks

• cooked jasmine rice, to serve

Method

1. Fry the chicken until it starts to turn golden, then set it aside.

2. Fry the garlic and ginger paste in oil until it has softened.

3. Add 5-6 tbsp red curry paste, stir, and ensure everything is well coated.

4. Pour in 800ml of coconut milk.

5. Simmer until oil appears on the surface.

6. Add chicken, kaffir lime leaves, and simmer until the chicken is cooked through.

7. Add fish sauce and brown sugar to taste.

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