Thai Red Curry Recipe

INGREDIENTS:

Curry Paste:

•   3 Tbsp Thai red curry paste 
•   1 Stalk lemon grass
•   4 cloves garlic, crushed
•   1/2 onion or 1 shallot, diced
•   2 Tbsp fresh coriander
•   1 tsp ground cumin
•   1 tsp ground coriander
•   1-2 large red chili, roughly chopped
•   1/4 tsp mild ground chili powder
•   2 tsp lime zest

Curry:

•   500 g boneless, skinless chicken thighs, diced
•   300 mL chicken stock
•   425 mL can coconut cream
•   finely grated zest of 1 lime
•   Diced vegetables of choice: e.g. beans, bell pepper, onion, peas....
•   1 Tbsp brown sugar
•   1 Tbsp lime juice
•   2 Tbsp fish sauce

INSTRUCTIONS:

1. Make the curry paste by combining all of the paste ingredients together in a mortar and pestle. Grind down to as much of a paste-like consistency as possible. Stir in about 1/4 cup of the coconut cream.
2. Heat a dash of oil in a large fry pan. Add the curry paste and fry for a couple of minutes, until fragrant, stirring constantly. Add the chicken stock and coconut cream and simmer for about 10 minutes.
3. Add the chicken and vegetables and simmer for a further 15 minutes, until the chicken is cooked through and the sauce is thick.
4. Stir in the sugar, lime juice and fish sauce. Taste and adjust the flavors (with sugar, lime juice, salt) to suit your taste.
5. Serve immediately with basmati or jasmine rice.

Source: PicNic

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