Name: Thai red curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 3 garlic cloves, crushed; 3 cm ginger peeled and julienned; 1 dried chilli; 2 fresh coriander; 45 ml coconut oil; 1 red onion thinly sliced; 2 lemongrass crushed; 2 galangal dried/dehydrated; 2 Thai red curry paste; 400 ml coconut milk; 45 ml fish sauce; 60 ml soy sauce; 3 lime leaves; 100 g broccoli/cauliflower florets; 50 g mangetout; 2 courgettes sliced into thick rings; 500 g chicken deboned, cubed; 2 limes; to serve to serve; zoodles or instant egg noddles; red chilli sliced

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Ingredients (21)

3	garlic — cloves, crushed
3 cm	ginger — peeled and julienned
1	dried chilli
2	fresh coriander
45 ml	coconut oil
1	red onion — thinly sliced
2	lemongrass — crushed
2	galangal — dried/dehydrated
2	Thai red curry paste
400 ml	coconut milk
45 ml	fish sauce
60 ml	soy sauce
3	lime leaves
100 g	broccoli/cauliflower florets
50 g	mangetout
2	courgettes — sliced into thick rings
500 g	chicken — deboned, cubed
2	limes
	to serve — to serve
	zoodles or instant egg noddles
	red chilli — sliced

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Method:

If you have a pestle and mortar, crush the garlic, ginger, chilli, half of the coriander to a rough paste. (I usually just chop it small enough to use as is)

Using a heavy based saucepan, heat coconut oil and fry onions, garlic mixture along with galangal and lemongrass.

Add Thai curry paste and heat through.

Now add coconut milk, fish sauce, soy and lime leaves and gently simmer, reducing a little bit and infusing everything together.

Add the vegetables and simmer gently.

In a separate pan on high heat, fry the chicken until golden but not cooking it through.Season with a pinch of salt and add to coconut ‘broth’.

Gently simmer over very low temperature until chicken is cooked.

Adjust seasoning and finish with chopped coriander and fresh lime juice.

Serve over zoodles or egg noodles. (or even sticky rice).

Recipe by Chef Jess van Dyk from La Colombe restaurant.