Chicken Thai red curry


  • 15-20 fresh Thai (holy) basil leaves or ordinary basil leaves
  • 1 tsp palm sugar or brown sugar
  • 1 tsp thick tamarind paste or lemon juice
  • 2 tbsp fish sauce, or to taste
  • 4 fresh kaffir lime leaves or 1 tsp lemon zest
  • 140g/5oz sliced bamboo shoots from a can, drained and rinsed
  • 5 tbsp red curry paste
  • + 16 more ingredients
    • 400ml/14fl oz can of coconut milk, left undisturbed for three hours or more
    • 2 tbsp vegetable or groundnut oil
    • 450g/1lb boned and skinned chicken breasts
    • 2 tbsp bright red paprika
    • ½ tsp ground coriander
    • ½ tsp ground cumin
    • ¼ tsp shrimp paste, or 2 anchovies from a can, chopped
    • ½ tsp freshly ground white pepper
    • 6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
    • 1 tbsp fresh lemongrass that has been thinly sliced, crossways
    • 3 thin slices peeled fresh galangal, or fresh ginger
    • 5 garlic cloves, peeled and chopped
    • 140g/5oz shallots, chopped
    • 10-12 dried, hot red chillies (of the long, cayenne variety)
    • hot water, to cover
    • 30-55g/1-2oz dried tamarind pulp, from a block

1. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a fe...

View full recipe at SpringPad


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