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Red Chicken Curry PDF Print E-mail
Written by yorky   
Monday, 16 July 2007

  • 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

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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3.26 Copyright (C) 2008 / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."


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