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Thai-style red curry with chicken
Fruit and vegetables
140g/5oz
shallots
, chopped
5
garlic
cloves, peeled and chopped
3 thin slices peeled fresh
galangal
, or fresh ginger
1 tbsp fresh
lemongrass
that has been thinly sliced, crossways
6-8
fresh coriander
roots, washed well and coarsely chopped (use coriander leaves if unavailable)
140g/5oz sliced
bamboo shoots
from a can, drained and rinsed
1 tsp thick tamarind paste or
lemon juice
15-20 fresh Thai (holy)
basil
leaves or ordinary
basil
leaves
Tins, packets and jars
30-55g/1-2oz dried
tamarind
pulp, from a block
400ml/14fl oz can of
coconut milk
, left undisturbed for three hours or more
5 tbsp red
curry paste
Cooking ingredients
½ tsp freshly ground
white pepper
½ tsp ground
cumin
½ tsp ground coriander
2 tbsp
paprika
2 tbsp vegetable or groundnut oil
2 tbsp
fish sauce
, or to taste
1 tsp palm sugar or
brown sugar
Meat, fish and poultry
¼ tsp shrimp paste, or 2 anchovies from a can, chopped
450g/1lb boned and skinned
chicken breasts
Other
hot water, to cover
10-12 dried, hot red chillies (of the long, cayenne variety)
1 thin slice of fresh makrut lime rind, about 4cm x 0.5cm/1½in x ¼in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
4 fresh makrut
lime leaves
or 1 tsp lemon zest
Back to recipe
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