Chicken red Thai curry

Recipe from: 19 November 2010

Ingredients 22
Servings 2-4
Time 10 mins

Ingredients

  • Red curry paste:
  • 4
    medium red Thai chillies, deseeded and chopped
  • 2
    tsp
    ground cumin
  • 3
    Stems lemon grass, trimmed and chopped
  • 2
    tsp
    grated fresh ginger
  • Grated zest and juice 2 lemons (or limes)
  • 1
    tsp
    ground peri peri or hot paprika
  • 1
    tsp
    fish sauce
  • 1
    tsp
    soya sauce
  • 1
    tsp
    fructose
  • 1
    tsp
    sea salt
  • Ingredients:
  • Red Thai curry paste
  • 3-4
    chicken breasts, sliced
  • 1
    onion, diced
  • 1
    yellow pepper, sliced
  • handful
    mange tout
  • 1
    can coconut milk
  • 1-2
    tsp
    fructose
  • 2-3
    lime leaves
  • Salt and pepper to taste
  • Squeeze lemon or lime (optional)
 

Method

25 mins
 
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.

 

Read more on: poultry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.