Thai Red Chicken Curry Recipe
(serves 4 people or 2 hungry people)
Ingredients
3 large chicken fillets, diced
3 shallots, finely chopped (if you cant get shallots use 1 1/2 medium sweet onions)
3 garlic cloves, finely chopped or pressed if you have a gralic press
1 small red pepper, finely chopped (optional)
1 tablespoon sunflower oil or Bran oil if you would like a healthier option
3 tablespoons red Thai curry paste (from a jar)
2 teaspoons galangal paste (from a jar)
400ml / 14 fl oz coconut milk
1 tablespoon fish sauce
1 teaspoon muscovado sugar
3 dried kaffir lime leaves
Coriander leaves (optional - i personally dont like corriander but this is up to you )
1 medium hot red Chilli (optional - i like the heat!)
Method
1. Fry the garlic, shallots and red pepper in the sunflower oil, in a medium saucepan for 4 minutes or until soft. Add the Thai curry paste and galangal and cook for 1 minute.
2. Add the coconut milk, fish sauce, sugar and lime leaves to the saucepan and bring gently to the boil. Stir in the diced chicken fillet pieces, cover the saucepan and simmer gently for around 30 minutes or until the chicken is cooked through.
3. Great served with Basmati rice - and i buy supermarket Roti or Chapati (flat breads)
Top tips, if you cant get your galangal from your supermarket you will be able to get it from your local Indian supermarket.
Waitrose usually sell it but it is cheaper and a more authentic choice from my local Indian shop
kaffir lime leaves - if you are lucky enough you can get these fresh in your fresh fruit and veg markets these days and note these freeze superbly.
This dish is amazing for using any left veg you may have in teh fridge such as potatoe, cauliflower, brocolli
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