Go Back

Thai Red Curry Chicken

Print Recipe Pin Recipe

Ingredients
  

Red Curry Paste

  • 20 dried red chillies soaked overnight in water
  • 3 tsps of fish sauce
  • 1/4 cup garlic roughly chopped
  • 1 tsp fish shrimp or crab paste
  • 3 shallots
  • 1 tsp white peppercorns
  • 2 tbsps corriander roots chopped
  • 1/4 cup lemon grass stalks cleaned and chopped
  • 2 tbsps shredded Lime leaves
  • 1/4 cup Galangal finely chopped
  • 1 tsp Salt
  • 400 ml can of Coconut Milk
  • 1/4 cup of sliced Shallots
  • 1 lb of boneless Chicken thigh
  • 3 tbsps Red Curry paste
  • 1 tbsp sliced red Chillies
  • 8 Lime leaves
  • 1 tbsp Palm Sugar
  • 3 tbsps Fish sauce
  • 1/2 cup of Bamboo shoots
  • 1/2 cup fried Tofu
  • Coriander for garnish

Instructions
 

  • Soak the chillies in water overnight
In a food processor start with the liquid ingredients – fish sauce and lime juice and add the rest of the ingredients
Process adding some chilli water to grind it smooth and save this in the fridge
  • Heat up a wok and add about 2 tbsps of the Coconut milk and allow this to separate
  • Add the shallots and allow it to sweat
  • Add the chicken and allow it to sear on both sides
  • Add the red curry paste and mix it well to coat the chicken
  • Add the coconut milk
  • Add the lime leaves
  • Add the fish sauce and the palm sugar
  • Bring the curry to the boil
  • Finally add the bamboo shoots and the tofu
  • Garnish with coriander and serve