Thai Red Chicken Curry

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Thai Red Chicken Curry

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Ingredients

  • 2 red chilli, de-seeded
  • 2 cloves of garlic
  • 1 stalk of lemongrass, woody layers removed
  • 1 inch fresh ginger, grated
  • 2 shallots, grated
  • 2 kaffir lime leaves
  • 1 tin coconut milk
  • 1 tsp red curry paste
  • 2 tbsp fish sauce
  • 1 tsp oyster sauce
  • Pinch of brown sugar
  • Juice of 1 lime
  • 4 chicken breasts, thinly sliced
  • 70g petit pois peas
  • 50g greenbeans
  • Handful of fresh coriander to serve

Instructions

  1. Using a food processor or hand blend blitz together chilli, garlic, lemongrass, ginger, shallots and kaffir lime leaves until you have a smooth paste.
  2. Heat some peanut oil in a pan or wok. Add the paste and cook through for 2 minutes. Then add the chicken and cook for a further 3 minutes.
  3. Add the coconut milk and green beans. Keep stirring until simmering gently, then add red curry paste, fish sauce and oyster sauce.
  4. Then add the peas and lime juice.
  5. Serve in bowls with basmati rice and garnish with coriander leaves, raw red chilli and lime wedges.
  6. Tip: If you like a spicy curry add another chilli to the paste.
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