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Chicken red Thai curry

Recipe from: 19 November 2010

Ingredients 22
Servings 2-4
Time 10 mins


  • Red curry paste:
  • 4
    medium red Thai chillies, deseeded and chopped
  • 2
    ground cumin
  • 3
    Stems lemon grass, trimmed and chopped
  • 2
    grated fresh ginger
  • Grated zest and juice 2 lemons (or limes)
  • 1
    ground peri peri or hot paprika
  • 1
    fish sauce
  • 1
    soya sauce
  • 1
  • 1
    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
  • 2-3
    lime leaves
  • Salt and pepper to taste
  • Squeeze lemon or lime (optional)


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

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