Chicken red Thai curry

2-4 servings Prep: 10 mins, Cooking: 25 mins
Rate this recipe
Much healthier - and probably quicker too - than take-out.

By Food24 November 19 2010
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Ingredients (20)

Red curry paste:
4 red chilli — Thai, deseeded and chopped
2 tsp cumin — ground
3 lemon grass — stems,trimmed,chopped
2 tsp fresh ginger — grated
lemons — grated zest and juice
1 tsp peri-peri — ground
1 tsp fish sauce
1 tsp soy sauce
1 tsp fructose
1 tsp sea salt
Ingredients:
red thai curry paste
3-4 chicken breast fillets — sliced into strips
1 onion — diced
1 yellow pepper — sliced
handful mangetout
1 coconut milk — tinned
1-2 tsp fructose
2-3 lime leaves
salt and freshly ground black pepper — to taste
lemon juice — or lime juice
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Method:

Bash all curry paste ingredients in a pestle and mortar and then whiz in a blender so that the lemon grass is broken up.

Fry onion until translucent.

Add the curry paste and fry for a few minutes.

Add the coconut milk and lime leaves.

Add the chicken and simmer for about 10 – 15 minutes until the chicken is opaque.

Add the fructose and salt and pepper and lemon, if using, to taste.

Serve with basmati or jasmine rice.

Reprinted with the permission of Leaine’s Kitchen. To visit Leaine’s kitchen click here.



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