Red Chicken Curry

Name: Red Chicken Curry
Cuisine: South African
Ingredients: 45 ml Coconut Oil; 200 g Red Curry paste; 1 large Onion, peeled and sliced; 45 ml crushed Garlic; 2,5 cm Ginger root, finely grated; 12 Chicken drumsticks, scored in 3 or 4 places; 350 g julienne Carrots; 500 g Cauliflower and Broccoli florets; 400 ml Coconut milk; 5 g fresh Basil; 1 Splash fish sauce to taste

Caitlin Strydom @caities

Red Chicken Curry

Caitlin Strydom @caities

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Ingredients

45 mlCoconut Oil
200 gRed Curry paste
1large Onion, peeled and sliced
45 mlcrushed Garlic
2,5 cmGinger root, finely grated
12Chicken drumsticks, scored in 3 or 4 places
350 gjulienne Carrots
500 gCauliflower and Broccoli florets
400 mlCoconut milk
5 gfresh Basil
1 Splashfish sauce to taste

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Steps

1

Heat Coconut Oil in large Dutch Oven over medium high heat. Add Curry paste fry for 3 minutes. Add Garlic and Ginger and fry for 2 minutes. Add Onions and fry till Onions are translucent.
2

Add Chicken and brown each piece on all sides. Do in batches or deglaze with White Wine if required Remove Chicken and set aside.
3

Add Carrots, Cauliflower and Broccoli and stir fry with more Oil if required.
4

Add Coconut Milk and Chicken, stir and bring to a boil. Reduce heat and simmer till Chicken is cooked through. Garnish with fresh Basil..