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Thai Chicken Curry

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Thai Chicken Curry

Serve : 4
Preparation time : 20 minutes
Cooking time : 20 minutes

Ingredients :

1 portion boiled coconut cream
1 kg chicken, cut into small pieces
1 portion thin coconut milk
60ml fish sauce (nam pla)
4 large potatoes, peeled, boiled and quartered
1 red chilli
1 coriander leaves (cilantro)
radish, carved into flower shape

Finely Groung Paste
2.5cm galangal, peeled
2 tablespoons coriander seeds, roasted
2 teaspoons cumin seeds, roasted
1 stalk lemon grass, sliced
10 dried chillies, seeded, soaked in hot water and drained
10 shallots, peeled
15 cloves garlic, peeled
5cm ginger, peeled
2 teaspoons crushed dried shrimp paste
2 teaspoon salt

Method :

Heat the boiled coconut cream for 5 minutes and stir-fry the finely ground paste until fragrant. Add the chicken and stir-fry well.
Pour in the thin coconut milk slowly, add the fish sauce, cover and cook until chicken is tender. Add the potatoes and bring to a boil.
Garnish with red chilli, coriander leaves (cilantro) and radish.

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	Key in value & click anywhere outside the box to convert!	Pounds (lbs) Ounces (oz) Grams (g) * 1000 g = 1 kg
		Pounds (lbs) Ounces (oz) Grams (g) * 1000 g = 1 kg

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