Thai Chicken Curry
There is a quick version of this using a pre-prepared Red Thai Curry paste that has no nasty ingredients – see here.
However, this version however tastes so good and doesn’t actually take that longer to cook. There are a couple of ingredients that we didn’t have but it’s still delicious.
Cook a batch of coconut cauliflower rice (recipe here) to go with it.
By the way, does anyone know where to source Red Boat fish sauce in the UK ?
2lb diced chicken
Spring onions, chopped (or red onion)
1 red pepper, chopped
2 kaffir lime leaves (we used bay leaves as we didn’t have any lime leaves)
Handful of fresh coriander
2/3 can coconut milk
Juice of 1 lime
4 cloves garlic
2 red chillies, chopped
2 inches fresh ginger, grated
2 teaspoons chilli powder
1-2 teaspoon ground cumin
1-2 teaspoon ground coriander
1-2 teaspoon ground cinnamon
2 stalks of lemon grass (we couldn’t get lemongrass in town so we used lemongrass paste instead)
2 tablespoons of tomato puree
2 tablespoons of fish sauce
1 teaspoon shrimp paste (we didn’t have this)
Coconut flour to thicken
Be sure to taste it and adjust spices and seasoning as required. If it needs thickening, add a little more coconut flour.