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I love Asian food, spicy food & food full of taste ♥
This chicken in red curry, isn’t all Asian, but it is so amazing. I love it.
You can choose to buy your red curry paste, or make it yourself …
It is fun to make it yourself & it tastes so great & fresh 🙂
Recipe
Yield: 4 persons
Ingredients:
Red curry paste
- 2 cloves of garlic
- 3 tbsp olive oil
- 2 red chilies
- 3 cm ginger
- 1 lemon
- ½ tsp ground cumin
- ½ tsp ground cilantro
- Salt
Chicken in red curry
- 3 cloves of garlic
- 600 grams of chicken breast
- 1 yellow onion
- 4 tbsp tomato puré
- 3 tsp red curry paste (or more)
- 1 can of coconut milk
- 1 bundle of fresh basil
- 5 cm ginger
- 3 kaffir lime leaves
- 1 lime
How to make it
Red curry paste (Lav denne lækre og lette pasta eller brug en færdigkøbt)
- Peel ginger & garlic
- Cut them coarse & then grate the lemon finely
- Add lemon zest, chili, ginger, garlic, spices, salt & oil to a blender/mini chopper/mortar
- Blend it, until it becomes a paste
* When there is few ingredients & a small amount of liquid, then it is hard to get it going in the chopper, but I have a tip!
Turn on your handblender & keep it running, while you lay down the mini chopper – Now it all splashes around in the blender .. When it splashes less & less, then slowly slide it upwards, until it stands on the table – Proceed with laying the part of the chopper down where the ingredients are.
Proceed until it becomes a paste
Chicken in red curry
- Cut the chicken into strips
- Peel the garlic & slice thinly
- Peel the ginger
- Peel the onion, cut it in half & slice it
- Peel the carrots (or not), cut in 2 – 3 parts (3 if they are very long) in the width
- Cut each part in half, place the flat part facing down & then slice the carrots at the long side
- Pick teh leaves of the basil & chop them coarse
- Add aprox. 3 tbsp oil in a wok or pan
- Add the garlic & grate ginger finely, in the pan
- Add the chicken strips & fry until it has gotten a bit colour
- Store the chicken in a bowl, until you need it
- Add coconut milk, tomato puré & red curry paste to the pan – Stir it well
- The add kaffir lime leaves, onions & carrots
- Stir it all & leave it to simmer for 15 minutes on medium/low heat
- In the last 2 minuts of the cooking time, add basil & the chicken
- Serve with rice
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