To make the curry paste, place the lemongrass, garlic,
nd set aside.
Cut chicken into bite size pieces and
inute.
Whisk in the Thai red curry paste, and when fully combined
f the red curry paste with the oil. Add the chicken, season with
Wash chicken in cold water and pat
Cut chicken into 2-inch pieces.
caramelised.
next, prepare the thai red curry sauce. in a large, non
pound the ingredients for the red curry paste in the order listed
Put the oil and Thai curry paste in a large pan
Place mince in bowl, stir in red curry paste.
Add breadcrumbs, coriander, lime leaves, egg and soy sauce.
Mix till sticky with clean hands.
Shape mixture into large patties.
Cook on preheated grill pan, 4 - 5 minutes each side till cooked through.
Serve in buns with sweet chilli sauce.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
Serve with steamed rice.
tep 13.
Make the curry sauce: Add the cream from
Heat 1 tablespoon olive oil in saucepan.
Add onion and saute until golden brown.
Add curry paste and stir 1 minute.
(Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
Simmer uncovered until lightly thickened, about 20 to 30 minutes.
Pour sauce into a blender and blend until smooth.
Return sauce to pan and re-heat if needed.
Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
Simmer until the eggplant is tender.
Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.
inutes, stirring occasionally. ADD the curry paste and garlic and cook
reen ends. Thinly slice the red onion and roughly chop the
Thread chicken onto 8 skewers. Whisk together curry paste, coconut milk and lemon juice then pour over chicken to marinate. Cover with plastic wrap and chill for 1 hour.
Heat a large frying pan over medium-high heat. Drain skewers, reserving marinade. Spray skewers with oil. Cook for 2-3 mins, or until browned lightly. Add reserved marinade, bring to a boil then reduce heat and simmer, uncovered, for 10-12 mins, or until chicken is cooked through.
Serve skewers drizzled with sauce.
br>When it bubbles, add curry paste and cook for 2
Heat 1/2 cup coconut milk in a wok over medium-high heat for 4-5 mins, or until milk starts to separate. Add curry paste and cook, stirring, for 2 mins, or until fragrant. Add remaining coconut milk, lime leaves and chicken. Bring to a boil then reduce heat and simmer for 5-6 mins, or until chicken is cooked through.
Stir in bamboo shoots, fish sauce, brown sugar, lime juice and cilantro. Simmer for 1 min, or until heated through. Serve immediately with rice, lime wedges and fried shallots.