Red Chicken Curry | Poultry

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Red Chicken Curry

Written by yorky

Monday, 16 July 2007

Ingredients

1 ltr Coconut milk
450 gm Chicken breast, diced
2 tblsp Fish sauce
1 tblsp Sugar
225 gm Canned bamboo shoots, rinsed and sliced
5 Kaffir lime leaves, torn
Salt
Ground black pepper
2 Fresh red chilies
10 Fresh basil leaves
10 fresh mint leaves

Red Curry Paste

15 Fresh red chilies
4 Shallots, thinly sliced
2 Garlic cloves, chopped
1 tblsp Fresh galangal, chopped
2 Lemon grass stalks, tender portion chopped
3 Kaffir lime leaves, chopped
4 Coriander roots
10 Black peppercorns
1 tsp Coriander seeds
1/2 tsp Cumin seeds
pinch Ground cinnamon
1 tsp Turmeric
1 tsp Salt
1/2 tsp Shrimp paste
2 tblsp Vegetable oil

Method

Pour half the coconut milk into a large heavy pan. Bring gently to the boil stirring continuously. When the milk separates, add 2 tblsp red curry paste, mix well and cook for a few minutes. Add a little more coconut milk if the sauce thickens too much.

Add the chicken, fish sauce and sugar and stir fry for 5 minutes or until the chicken changes colour. Add the remaining coconut milk, the bamboo shoots and the lime leaves and bring back to the boil. Stir in salt and black pepper to taste.

Serve garnished with the red chilies, basil and mint leaves.

Red Curry Paste

Combine all the ingredients except the oil in a mortar to a smooth paste. Add the oil, a little at a time, and blend in. Store in an airtight jar in the refrigerator.

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