Name: Chicken Curry
Cuisine: China
Ingredients: 10 long red chillies, deseeded and chopped; 3 red shallots, chopped; 3 cloves garlic, chopped; 10 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped; 2 lemongrass stalks, tough outer leaves removed, chopped; 125 ml (4 fl oz/½ cup) coconut cream; 3 teaspoons sea salt; 6 free-range or organic chicken thigh fillets, halved; 5 red shallots, finely sliced and deep-fried until golden; juice of 1 lemon; ¼ teaspoon freshly ground white pepper; 3 tablespoons vegetable oil; 375 ml (13 fl oz/1½ cups) coconut milk

Neil Perry

Chicken Curry

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This really simple delicious dish relies on the aromatics in the paste for a lovely fresh flavour.

Ingredients

6 free-range or organic chicken thigh fillets, halved
125 ml (4 fl oz/

Asia
China
Main course
Spicy
Gluten-free

Method

For the paste, pound the chillies, lemongrass, shallots and garlic in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding a little water if necessary.

Mix the chicken pieces with the coconut cream and salt. Heat the oil in a

Preparation info

Difficulty

Appears in

Ingredients

Method