Red Thai Chicken and Pepper Curry.

Name: Red Thai Chicken and Pepper Curry.
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp coriander seeds; 4 cardamon pods slightly crushed; 1 tsp turmeric powder; 2 tbsp olive oil; 4 clove garlic peeled and sliced finely; 2 onions finely chopped; 4 chicken breasts cut into bite size pieces; 1 tsp chilli flakes. Two if you want more heat; 1 stick lemongrass bashed and cut into long strips; 1 5-7 cm piece of fresh root ginger peeled and sliced finely; 2 fresh chillies finely chopped. If you want less heat deseed them; 2 lime leaves. If you don't have leaves then juice of 1 lime works just as well; 150 grams red thai curry paste; 300 ml chicken stock; 400 ml coconut milk; 1 red pepper deseeded and flesh removed cut into long thin strips

noisyrow @noisyrow1

England

Full of flavour. Very nice.

noisyrow @noisyrow1

England

Full of flavour. Very nice.

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Ingredients

45 mins

4 servings

2 tspcoriander seeds
4cardamon pods slightly crushed
1 tspturmeric powder
2 tbspolive oil
4 clovegarlic peeled and sliced finely
2onions finely chopped
4chicken breasts cut into bite size pieces
1 tspchilli flakes. Two if you want more heat
1 sticklemongrass bashed and cut into long strips
15-7 cm piece of fresh root ginger peeled and sliced finely
2fresh chillies finely chopped. If you want less heat deseed them
2lime leaves. If you don't have leaves then juice of 1 lime works just as well
150 gramsred thai curry paste
300 mlchicken stock
400 mlcoconut milk
1red pepper deseeded and flesh removed cut into long thin strips

Cooking Instructions

45 mins

1

Gently heat a dry large pan (no oil).
2

Add coriander, cardamom and turmeric. Dry fry for about a minute.
3

Add oil and turn up heat to moderately high. Add garlic and onions, fry for about 2 mins, they should have taken on the colour of the turmeric now. Lovely.
4

Add chicken pieces and cook until sealed.
5

Add chilli flakes, lemongrass, ginger, fresh chilli and lime leaves. Cover pan and lower heat to medium. Cook for a couple of mins.
6

Stir in curry paste.
7

Add stock and coconut milk.
8

Remove lid and simmer for five mins. Taste and season if needed.
9

Add peppers and simmer until curry has thickened. About ten mins.
10

Serve with sticky rice. Enjoy.

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Adrian Jones

All of it! Yummy!

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noisyrow @noisyrow1

on March 08, 2013 01:30

England

Been enjoying cooking for the last 8-9 years. Gives me something different to playing guitar all day.

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Red Thai Chicken and Pepper Curry.

Red Thai Chicken and Pepper Curry.

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