Simple Thai Red Curry with Chicken

Name: Simple Thai Red Curry with Chicken
Cuisine: Thailand
Ingredients: 1 tsp coarse sea salt; 3 garlic cloves, peeled and roughly chopped; 1 tsp cumin seeds; 1 tsp white peppercorns; 1 in / 2.5 cm piece of fresh galangal or fresh root ginger; 1 in / 2.5 cm piece of fresh galangal or fresh root ginger; 1–2 lime leaves, finely shredded; 1 lemon grass stalk, finely sliced; 1 tsp coriander seeds; 1 tbsp dry roasted peanuts, crushed; 2 tbsp fish sauce; basil leaves, shredded; 2 tsp light muscovado or palm sugar; 2 lime leaves, finely shredded; ¼ pt / 140 ml chicken stock; 2 tsp light muscovado or palm sugar; 1–2 tsp shrimp paste; 4–6 fresh red chillies, deseeded and roughly chopped; ½ pt / 140 ml coconut milk; 3–4 chicken breasts

Pad Nang Gat

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Curry Paste

1 tsp coriander seeds
1 tsp cumin seeds
1

Asia
Thailand
Main course
Spicy
South East Asia
Gluten-free

Method

First make the curry paste. In a mortar, grind the dry spices together, then add the salt, and grind in the garlic, lime leaves, lemon grass and galangal. The salt will help make grinding easier. Pound in the chillies and the shrimp paste.

Skin and bone the chicken breasts, and cross-hatch the smooth side several times with a sharp knife. Rub the curry paste into the chicken. In a well-