Red Chicken Curry - cooking recipe

Ingredients

6 large dried red chili peppers, soaked in water for 30 mins
3 large fresh red chili peppers, 2 seeded and chopped, 1 cut into strips
1 large red onion, coarsely chopped
4 cloves garlic, crushed
3 None cilantro roots, washed
1 tbsp grated galangal
1 stalk lemongrass (white part only), sliced
1 tsp sea salt
1 tsp grated lime peel
1 tsp shrimp paste
3 tbsp vegetable oil
1 cup coconut cream
2 tbsp palm sugar or packed brown sugar
3 tbsp fish sauce
1 can (14 oz) coconut milk
6 None kaffir lime leaves, 4 crushed, 2 finely shredded
1 1/3 lbs boneless skinless chicken thighs, cut into large dice
1 None red pepper, seeded and cut into large dice
8 oz green beans
None None Lime juice
None None Cilantro leaves, for garnish
None None Steamed rice, to serve

Preparation

Place the dried chili peppers, chopped fresh chili peppers, red onion, garlic, cilantro roots, galangal, lemongrass, salt, lime peel and shrimp paste in a food processor and process to a paste.
Heat oil in a wok or large skillet on medium heat. Add curry paste and cook for 1 min or until fragrant. Stir in the coconut cream, then the palm sugar and fish sauce.
Add coconut milk, crushed lime leaves and 1 cup water and bring to a boil.
Reduce the heat to low. Add the chicken and pepper and cook for 15 mins. Stir in the green beans and cook for a further 5 mins. Add a squeeze of lime juice.
Divide among 4 bowls and garnish with chili pepper strips, shredded lime leaves and cilantro leaves. Serve with steamed rice.