Red Chicken Curry Recipe

Name: Red Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried red chili peppers large, soaked in water for 30 mins; 3 red chili peppers large fresh, 2 seeded and chopped, 1 cut into strips; 1 red onion large, coarsely chopped; 4 cloves garlic crushed; 3 cilantro roots washed; 1 tablespoon galangal grated; 1 stalk lemongrass white part only, sliced; 1 teaspoon sea salt; 1 teaspoon grated lime peel; 1 teaspoon shrimp paste; 3 tablespoons vegetable oil; 1 cup coconut cream; 2 tablespoons palm sugar or packed brown sugar; 3 tablespoons fish sauce; 14 ounces coconut milk; 6 kaffir lime leaves 4 crushed, 2 finely shredded; 1 1/3 pounds boneless skinless chicken thighs cut into large dice; 1 red pepper seeded and cut into large dice; 8 ounces green beans; lime juice; cilantro leaves for garnish; steamed rice to serve

Servings: persons

6 dried red chili peppers large, soaked in water for 30 mins
3 red chili peppers large fresh, 2 seeded and chopped, 1 cut into strips
1 red onion large, coarsely chopped
4 cloves garlic crushed
3 cilantro roots washed
1 tablespoon galangal grated
1 stalk lemongrass white part only, sliced
1 teaspoon sea salt
1 teaspoon grated lime peel
1 teaspoon shrimp paste
3 tablespoons vegetable oil
1 cup coconut cream
2 tablespoons palm sugar or packed brown sugar
3 tablespoons fish sauce
14 ounces coconut milk
6 kaffir lime leaves 4 crushed, 2 finely shredded
1 1/3 pounds boneless skinless chicken thighs cut into large dice
1 red pepper seeded and cut into large dice
8 ounces green beans
lime juice
cilantro leaves for garnish
steamed rice to serve

1
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.
2
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.
3
Add coconut milk, crushed lime leaves and 1 cup water and bring to a boil.
4
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.
5
Divide among 4 bowls and garnish with chili pepper strips, shredded lime leaves and cilantro leaves. Serve with steamed rice.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 dried red chili peppers large, soaked in water for 30 mins, 3 red chili peppers large fresh, 2 seeded and chopped, 1 cut into strips, 1 red onion large, coarsely chopped, 4 cloves garlic crushed, and more.

Yes, Red Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chicken Curry

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