Thai Red Chicken Curry

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 60 ml (2 fl oz/¼ cup) coconut cream
  • 2


  1. 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.
  2. Add the coconut milk, stock and lime leaves. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until reduce