Thai Red Chicken Curry

Name: Thai Red Chicken Curry
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 tablespoon grated palm sugar (jaggery); 600 g (1 lb 5 oz) boneless, skinless chicken breasts, cut into thin strips; 5 cm (2 inch) piece ginger, julienned; 125 ml (4 fl oz/1½ cup) chicken stock; 125 g (4½ oz) green beans, halved; sliced chilli and coriander (cilantro), to garnish; 2 tablespoons red curry paste; 60 ml (2 fl oz/¼ cup) coconut cream; 400 ml (14 fl oz) tin coconut milk; 1 tablespoon lime juice; 2 tablespoons fish sauce; 4 kaffir lime leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

60 ml (2 fl oz/¼ cup) coconut cream
2

Asia
Thailand
Main course
South East Asia
Spicy
Gluten-free

Method

Put the coconut cream in a wok or saucepan and simmer over medium heat for 5 minutes, oruntil a layer of oil forms on the surface. Add the curry paste and ginger, stir to Combine and cook for 2 minutes, or until fragrant.
Add the coconut milk, stock and lime leaves. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until reduce