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Red Chicken Curry




Source of Recipe


T-FAL. ca


List of Ingredients




2 chicken breasts – cut into strips
vegetable oil
salt
1 or 2 14fl oz cans of coconut milk
2 handfuls of mixed oriental mushrooms –
enoki, ****ake a handful of baby corn
1 red chili, thinly sliced – optional
a chunk of fresh coconut
mint leaves

Paste:
4 sprigs onions
4 medium red chilies
2 cloves of garlic
1-2 teaspoons of paprika
2-3 teaspoons ground cumin
1 inch of root ginger, peeled and chopped
1 red pepper, chopped
½ teaspoon coriander seed, pounded
a few good twists of freshly ground black pepper
a few torn-up lime leaves
a handful of fresh coriander
a stalk of lemon grass
zest and juice of 1-2 limes, to taste

Recipe



1. Chop all the curry paste ingredients roughly and whiz them in a food processor or until you have a smooth paste. Marinate the chicken strips in a little of the curry paste for 20 minutes or so.

2. Heat the T-Fal wok and stir-fry the chicken in a little oil for a minute or so. Season with a good pinch of salt, add the mushrooms and fry for another 2 minutes, then add the rest of the marinade.

3. Fry for a couple minutes more, then add the coconut milk and bring to a boil. Add more salt if necessary and simmer very gently for 5 minutes.

4. Then add your baby corn and simmer for another 5 minutes.

5.Have a little taste, and add some more coconut milk if you want it to be more soupy, or some sliced red chili if you want to increase the heat. Serve with freshly grated coconut and some torn-up mint leaves.