My Favourite Red Curry

This is a Curry (kari) recipe I love to cook and eat!!

10-15 dried red chillis (depending on taste)
10 cloves garlic
1 Tablespoon chopped Galangal (blue ginger/kale)
1 tablespoon thinly sliced lemongrass
1 teaspoon grated lime skin
1 teaspoon finely chopped coriander root
5 black peppercorns
1tablespoon coriander seeds
1 tablespoon cummin seeds
fish sauce
1-2 teaspoon Belacan (shrimp paste)
1/2 kg chicken meat (thigh meat)
1 cup coconut milk
1 tablespoon palm sugar
6-8 Kaffir lime leaves
1/2 cup of Pea (thai) eggplant, or green peas
1/4 cup bamboo shoots
Handful of fresh basil leaves
Peanut oil as needed

Lightly toast coriander, cummin and peppercorns in dry wok/pan until fragrant.
Grind these to a fine powder with dried chillis.
Blend or grind galangal, garlic, coriander lemongrass lime skin, lime leaves and belacan to a firm paste.
Mix with dry spices, use a small amount of fish sauce to make a good pastey consistencey.

Lightly fry chicken until just cooked. Remove from pan, set aside.
Lightly fry Red curry paste until fragrant, add chicken, cook for 2-3 minutes until well coated.
Add coconut milk palm sugar eggplant/peas and bamboo shoots.

Bring to boil and then reduce to simmer for 1/2 hour-45 minutes.
Add basil leaves.

Serve over Jasmine rice with cashew nuts to garnish.


I also serve a salad with this dish, and will post the recipe for that also.

i must admit that maybe i hv to put much effort to try tis recipe .. to be honest..actually i don't really like curry... but i'll try to cook it....and if it turn out to be good..i want to cook it for my mum because she loves to eat chicken curry haha.. btw..thanks for sharing Aussie