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Thai Red Curry Chicken

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Ingredients Method

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

Method
 

  1. 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
  2. Heat up a wok and add about 2 tbsps of the Coconut milk and allow this to separate
  3. Add the shallots and allow it to sweat
  4. Add the chicken and allow it to sear on both sides
  5. Add the red curry paste and mix it well to coat the chicken
  6. Add the coconut milk
  7. Add the lime leaves
  8. Add the fish sauce and the palm sugar
  9. Bring the curry to the boil
  10. Finally add the bamboo shoots and the tofu
  11. Garnish with coriander and serve