RED THAI CURRY CHICKEN

INGREDIENTS:

· 1 tbsp of coconut oil

· 1 small onion, finely chopped

· 2 cloves of garlic, chopped

· 1 tsp of fresh grated ginger

· 2-3 tbsp of Thai red curry paste (homemade recipe below)

· 1 kg of chicken thigh fillets, cut into 3 cm pieces

· 300ml of coconut milk

· 250g of green beans, chopped into 5cm lengths

· 1-2 tbsp fresh coriander leaves

DIRECTIONS:

1. Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.
2. Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
3. Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.

RED CURRY PASTE

INGREDIENTS:

· 1 shallot, peeled

· 1 stalk of fresh lemongrass

· 1-2 red chilies

· 4 cloves of garlic

· 1 thumb- size piece of sliced ginger

· 2 tbsp of ketchup

· 1 tsp of ground cumin

· 1/3 tsp of ground coriander

· 1/4 tsp of pepper

· 2 tbsp of fish sauce

· 1 tbsp of thai golden mountain sauce

· 1 tsp of sugar

· 2 tbsp of chili powder

· 3 tbsp of thick coconut milk

· 2 tbsp of lime juice

· 1/4tsp of cinnamon

DIRECTIONS:

1. Place all ingredients in a blender or food processor and blend until it becomes a paste like consistency. If it is too thick, add coconut milk.