Red Thai Chicken Curry
Red Thai Curry is simple, flavoursome, speedy to make and delicious to eat. This curry in a hurry is perfect for any day of the week!
Ingredients
Paste
- 1x 5 cm galangal
- 3 garlic cloves
- 2 red chillies
- 2 lemongrass
- 3 kaffir lime leaves
- 1 small bunch coriander
- 1 small bunch mint
- 1 tsp palm sugar
- 1 tbsp fish sauce
- 1 tsp shrimp paste
- 600g chicken thighs, diced
- 2 tbsp koji
- 50ml vegetable oil
- 400ml coconut milk
- 200g baby spinach
To serve
- 2 limes, juice and zest
- 1 small bunch coriander
- 1 small bunch mint
- fresh coconut
- sautéed broccolini
Method
- Marinade the chicken in the koji for 1 hr, then wash off and pat dry.
- Place all the ingredients for the paste into a food processor and blitz. You may need to add a little water.
- Put the paste into a large pan with a splash of vegetable oil and fry for 1 min.
- Add the coconut milk and chicken, stir through and simmer for 6 mins. Finish with the spinach, herbs and limes. Grate over coconut.
- Stir fry the broccolini in a splash of vegetable oil.
Ingredients
Paste
- 1x 5 cm galangal
- 3 garlic cloves
- 2 red chillies
- 2 lemongrass
- 3 kaffir lime leaves
- 1 small bunch coriander
- 1 small bunch mint
- 1 tsp palm sugar
- 1 tbsp fish sauce
- 1 tsp shrimp paste
- 600g chicken thighs, diced
- 2 tbsp koji
- 50ml vegetable oil
- 400ml coconut milk
- 200g baby spinach
To serve
- 2 limes, juice and zest
- 1 small bunch coriander
- 1 small bunch mint
- fresh coconut
- sautéed broccolini
Method
- Marinade the chicken in the koji for 1 hr, then wash off and pat dry.
- Place all the ingredients for the paste into a food processor and blitz. You may need to add a little water.
- Put the paste into a large pan with a splash of vegetable oil and fry for 1 min.
- Add the coconut milk and chicken, stir through and simmer for 6 mins. Finish with the spinach, herbs and limes. Grate over coconut.
- Stir fry the broccolini in a splash of vegetable oil.
