Red Chicken Curry

Name: Red Chicken Curry
Ingredients: 6 dried red chili peppers large, soaked in water for 30 mins; 3 red chili peppers large fresh, 2 seeded and chopped, 1 cut into strips; 1 red onion large, coarsely chopped; 4 cloves garlic crushed; 3 cilantro roots washed; 1 tablespoon galangal grated; 1 stalk lemongrass white part only, sliced; 1 teaspoon sea salt; 1 teaspoon grated lime peel; 1 teaspoon shrimp paste; 3 tablespoons vegetable oil; 1 cup coconut cream; 2 tablespoons palm sugar or packed brown sugar; 3 tablespoons fish sauce; 14 ounces coconut milk; 6 kaffir lime leaves 4 crushed, 2 finely shredded; 1 1/3 pounds boneless skinless chicken thighs cut into large dice; 1 red pepper seeded and cut into large dice; 8 ounces green beans; lime juice; cilantro leaves for garnish; steamed rice to serve

22 ingredients

5 steps

Ingredients

6 dried red chili peppers large, soaked in water for 30 mins
3 red chili peppers large fresh, 2 seeded and chopped, 1 cut into strips
1 red onion large, coarsely chopped
4 cloves garlic crushed
3 cilantro roots washed
1 tablespoon galangal grated
1 stalk lemongrass white part only, sliced
1 teaspoon sea salt
1 teaspoon grated lime peel
1 teaspoon shrimp paste
3 tablespoons vegetable oil
1 cup coconut cream
2 tablespoons palm sugar or packed brown sugar
3 tablespoons fish sauce
14 ounces coconut milk
6 kaffir lime leaves 4 crushed, 2 finely shredded
1 1/3 pounds boneless skinless chicken thighs cut into large dice
1 red pepper seeded and cut into large dice
8 ounces green beans
lime juice
cilantro leaves for garnish
steamed rice to serve

Directions

1

Place the dried chili peppers, chopped fresh chili peppers, red onion, garlic, cilantro roots, galangal, lemongrass, salt, lime peel and shrimp paste in a food processor and process to a paste.
2

Heat oil in a wok or large skillet on medium heat. Add curry paste and cook for 1 min or until fragrant. Stir in the coconut cream, then the palm sugar and fish sauce.
3

Add coconut milk, crushed lime leaves and 1 cup water and bring to a boil.
4

Reduce the heat to low. Add the chicken and pepper and cook for 15 mins. Stir in the green beans and cook for a further 5 mins. Add a squeeze of lime juice.
5

Divide among 4 bowls and garnish with chili pepper strips, shredded lime leaves and cilantro leaves. Serve with steamed rice.