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    Red Chicken Curry

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    Red Chicken Curry

    Serves: 4


    • 400g rice
    • 1 teaspoon shrimp paste
    • 1 teaspoon ground cumin
    • Nam pla (Thai fish sauce)
    • 1 generous tablespoon coriander seeds, crushed or ground
    • 1 green chilli, chopped (with or without seeds)
    • 3 chicken breasts, cut into 2.5cm cubes
    • Salt
    • 4 tablespoons vegetable oil
    • 130ml coconut milk
    • 3 cloves garlic, finely chopped
    • 150ml chicken stock
    • 6 coriander roots, chopped and crushed in a pestle and mortar
    • Small handful bamboo shoots, sliced lengthways (fresh or tinned)
    • 8 dried or fresh kaffir lime leaves, crushed
    • 20 basil leaves
    • 1 tablespoon red Thai curry paste
    • 1 red chilli, chopped (with or without seeds)


    1. Sprinkle a good pinch of salt over the sliced chicken, toss it to cover and set aside while you prepare the other ingredients.
    2. Heat a wok or frying pan over a medium heat - make sure you use one with a lid. Add the oil, let it heat up, then add the coconut milk and heat gently, stirring - it will curdle. Add the garlic and the chicken, stir well, then pour in the stock and allow it to heat up. Add the crushed coriander roots, bamboo shoots, lime, basil leaves, curry paste, chillies, coriander seeds and 4 or 5 squirts of nam pla. Put the lid on and simmer gently until the chicken is cooked - a minimum of 10 minutes. Taste, and spice up the curry with the ground cumin if desired. Finally, add the shrimp paste and stir well to incorporate.
    3. While the curry is simmering, cook the rice. Use 100g per person and cook according to packet instructions.

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