Name: Red chicken curry
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: Curry paste; 6 large dried red chillies, soaked in water for 30 minutes; 4 cloves garlic; 280 gram red eschallot, peeled and roughly chopped; 2 large red chillies, seeded and chopped; 3 coriander roots, washed; 1 tablespoon grated galangal; 1 stalk lemongrass (white part only), sliced; 1 teaspoon sea salt; 1 teaspoon grated lime zest; 1 teaspoon shrimp paste; 3 tablespoon vegetable oil; 1/2 cup red curry paste; 1 cup (250ml) coconut cream; 2 tablespoon (40g) palm sugar; 3 tablespoon fish sauce; 1 tin (400ml) coconut milk; 4 kaffir lime leaves, crushed; 600 gram chicken thigh fillets, cut into large dice; 1 red capsicum, cut into large dice; 1 bunch (190g) snack beans, cut in 5 cm lengths; lime juice; 1 large red chilli, julienned; 2 kaffir lime leaves, finely shredded; coriander leaves, to garnish; steamed rice, to serve

Ingredients

Curry paste

6 large dried red chillies, soaked in water for 30 minutes

4 cloves garlic

280 gram red eschallot, peeled and roughly chopped

2 large red chillies, seeded and chopped

3 coriander roots, washed

1 tablespoon grated galangal

1 stalk lemongrass (white part only), sliced

1 teaspoon sea salt

1 teaspoon grated lime zest

1 teaspoon shrimp paste

3 tablespoon vegetable oil

1/2 cup red curry paste

1 cup (250ml) coconut cream

2 tablespoon (40g) palm sugar

3 tablespoon fish sauce

1 tin (400ml) coconut milk

4 kaffir lime leaves, crushed

600 gram chicken thigh fillets, cut into large dice

1 red capsicum, cut into large dice

1 bunch (190g) snack beans, cut in 5 cm lengths

lime juice

1 large red chilli, julienned

2 kaffir lime leaves, finely shredded

coriander leaves, to garnish

steamed rice, to serve

Method

Curry paste

1.To make the red curry paste, place all ingredients into a food processor and process until well combined. Makes 1 cup.

Red chicken curry

2.Heat vegetable oil in a wok or large pot over medium heat. Add red curry paste and cook for 1 minute or until fragrant. Stir in the coconut cream, then the palm sugar and fish sauce.

3.Add coconut milk along with 1 cup (250ml) water and the lime leaves, and bring to the boil.

4.Reduce heat to a simmer. Add the chicken and capsicum and cook for 15 minutes. Stir in the shake beans and cook for a further 5 mins, then add a squeeze of lime.

5.Divide between 4 bowls and garnish with red chilli, shredded lime leaves and coriander. Serve with steamed rice.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Curry paste

Red chicken curry

Related stories

Subscribe and save up to 38%