Thai Red Chicken Curry

Ingredients:

1 onion

15ml sunflower oil

400ml coconut milk

30ml Thai Red Curry Paste - find HERE

30ml Thai fish sauce

15ml soft light brown sugar

225g new potatoes

450g chicken breast fillets, skinned and cut into chunks

15ml lime juice

30ml chopped fresh mint

15ml chopped fresh basil

2 kaffir lime leaves, shredded

1-2 fresh red chillies, seeded and finely chopped

Sea salt and freshly ground black pepper

Method:

Cut the onion into wedges. Heat a wok until hot, and add the oil, swirling it around. Add the onion and stir-fry for 3-4 minutes.

Pour in the coconut milk, and bring to the boil, stirring. Stir in the curry paste, fish sauce and sugar. Add the potatoes and seasoning. Simmer gently, covered, for about 20 minutes.

Add the chicken chunks and cook, covered, over a low heat for 5-10 minutes, or until the chicken is cooked and the potatoes are tender.

Stir in the lime juice, chopped mint and basil. Serve immediately garnished with shredded kaffir lime leaves and red chillies.

Serves 4

Red Chicken Curry with Bamboo Shoots

This curry is made with a Curry or Masala Paste, which makes a thick gravy or sauce. The bamboo shoots have a lovely crunch, even if you use the tinned ones, which are crisper and of better quality than sliced shoots.

Ingredients:

1 L coconut milk

450g chicken breast fillets, skinned and cut into bite-size pieces

30ml Thai fish sauce (or soy sauce)

15ml sugar

225g drained canned bamboo shoots, rinsed and sliced

5 kaffir lime leaves, torn

Sea salt and freshly ground black pepper

Chopped fresh red chillies and kaffir lime leaves to garnish

Red Curry Paste:

5ml coriander seeds

2.5ml cumin seeds

12-15 red chillies, roughly chopped (seeded if you prefer less heat)

4 shallots, thinly sliced

5ml crushed garlic

15ml chopped galangal (if unobtainable, use ginger root)

2 lemon grass stalks, chopped

3 kaffir lime leaves, chopped

4 fresh coriander roots

10 black peppercorns

2.5ml ground cinnamon

5ml ground turmeric

2.5ml shrimp paste (optional)

5ml salt

30ml vegetable oil

Method:

Make the curry paste. Dry-fry the coriander and cumin seeds for 1-2 minutes, then put them in a mortar or food processor with the remaining ingredients except the oil. Process or grind to a paste. Add the oil, a little at a time, mixing or processing well after each addition. Transfer to a sterilised jar and chill until ready to use. This paste can be kept in the fridge for up to 3 months.

Pour half of the coconut milk into a large, heavy pan. Bring the milk to the boil, stirring constantly until it has separated. Stir in 30ml of the red curry paste and cook the mixture for 2-3 minutes, stirring constantly.

Add the chicken pieces, Thai fish sauce or soy sauce and sugar to the pan. Stir well, then cook for 5-6 minutes, or until the chicken changes colour and is cooked through, stirring constantly to prevent the mixture from sticking to the base of the pan.

Pour the remaining coconut milk into the pan and add the sliced bamboo shoots and kaffir lime leaves. Bring back to the boil over a medium heat, stirring continually to prevent the mixture sticking. Taste for seasoning and add salt and pepper if necessary.

To serve, spoon the curry into a warmed serving dish and garnish with chopped chillies and kaffir lime leaves.

Serves 4-6: