THAI RED CHICKEN CURRY  back.jpg (2643 bytes)

 

   Red curry paste:

8 dried red chillies, seeded & chopped, 1 teaspoon ground coriander, ½ teaspoon ground cumin 
1 teaspoon freshly ground pepper, 4 cloves garlic, peeled & chopped, 3 coriander roots, chopped  
2 stalks of lemon grass, tender centre part only, finely chopped, 2 teaspoons shrimp paste  
2.5 cm piece galangal, peeled & chopped, 1 teaspoon salt 
Curry:
½ cup coconut cream, 1 clove garlic, peeled & chopped, 2 tablespoons vegetable oil   
1 tablespoon red curry paste, 2 tablespoons fish sauce, 1 teaspoon sugar, ½ cup chicken stock
360g chicken thigh fillets, trimmed & sliced, 2 Kaffir lime leaves, 1 bunch asparagus, trimmed & halved  

 

To make the curry paste:

Put all the ingredients into a blender and process to a paste, adding a small amount of water if necessary. Store in an airtight jar in the refrigerator until needed.

 To make the curry:

In a small saucepan heat the coconut cream over low heat. Do not allow to boil.

Fry the garlic in the vegetable oil until golden brown. Add the curry paste, fry for a few seconds longer, then pour in the warm coconut cream and stir until it thickens. Stir in the fish sauce and sugar, then add the chicken pieces and cook, stirring all the time for about 5 minutes. Add the stock and cook for another 5 minutes, or until chicken looks cooked.

 Reduce the heat, add the lime leaves and asparagus and cook for another few minutes until asparagus is tender. Serve with steamed jasmine rice and baby bok choy splashed with light soya sauce & sesame oil.

 Serves 4