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 ?

 

Ingredients

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

 

 

Fry the chicken in some coconut oil for a few minutes and remove from pan.

 

 

 

Chop the vegetables and grate the ginger finely (that’s not fine enough in the photo!)

 

 

 

Add some more coconut oil to the pan and fry the vegetables until soft and golden.

 

 

 

Add the chicken back into the pan and stir thoroughly.

 

 

 

 

Add the rest of the ingredients.

 

 

 

Cook gently. We usually cook this for around an hour.

 

 

 

Be sure to taste it and adjust spices and seasoning as required. If it needs thickening, add a little more coconut flour.

 

 

Cook a batch of coconut cauliflower rice – see recipe here.

 

 

Garnish with chopped coriander and serve!

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