Who wants to have a bash at their own Thai Red Curry!
Putting the extra effort in and making your own paste will definitely pay off……
Thai Red Paste
2 lemongrass stalks or 2tsp paste (Trim the ends and remove tough outer leaves)
Packet of coriander
1 red chilli (seeds removed)
2 garlic cloves
2 jarred red peppers In oil
4 Keffir lime leaves (fresh, dried or frozen)
1 heaped tbsp tomato purée
1 tbsp fish sauce
2 tbsp soy sauce
1 tsp sesame oil
2cm piece of fresh ginger or use paste
4 chicken breasts, chopped in to bite size pieces
1 x 400g tin of coconut milk
Selection of veg – courgette and mangetout work well
*Blitz all the paste ingredients together in a food processor.
*heat the paste in a large frying pan for a couple of minutes and then add the chicken .
*cook chicken until 3/4 cooked through , then add the coconut milk and chopped veg
*simmer gently for 5-10 minutes until the chicken is fully cooked and veg tender
*serve with rice