Red Thai Chicken Curry:
Red Thai Chicken Curry

Special equipment: hand blender, wok.

For the red curry paste:

- 3 quickly chopped small shallots
- 1 inch of ginger, peeled and chopped
- 3 toes of garlic, peeled and chopped
- 2 medium bright red / orange thai peppers, trimmed (remove the seeds as desired for less spicyness)
- 2 stalks of lemon grass, trimmed and minced
- 1 buch cilantro stalks
- 1 lime, two strips of zest removed
- 1 tsp cumin
- 1 tsp white pepper
- 2 tsps coriander
- 3 pinches of salt
- palm sugar to taste
- 1 tsp sesame oil
- 3 tsps soy sauce
- 3 tsps fish sauce
- 1/2 tbsp tomato paste

For the chicken:

- 500 g cubed chicken breast
- 250 ml coconut oil
- vegetables to stir-fry as desired (baby corn, snow peas, green beans, finely sliced carrots, spring onions, red bell pepper)
- chopped coriander leaves

Cooking Instructions

Blend all of the ingredients for the curry paste together for a couple of minutes. Add a couple of strips of lime zest to the mix, as well as the juice of the whole lime.

Add some vegetable oil to your hot wok. Then add the curry paste, stir for a minute. Add the coconut oil, stir. Add the chicken and boil it for 5-8 minutes.

At this stage, add colorful vegetables such as red bell pepper, snow peas, green beans, etc. as desired. Simmer them in the curry until tender.

Top with the unused coriander leaves and serve it up with some sticky rice.

Options: make a vegetarian version, or use beef or prawns.


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