Asian Poultry Recipes - Red Chicken Curry Recipe

  
 

Poultry Recipes - Red Chicken Curry Recipe

Ingredients

  • 1 liter/1 3/4 pintsl4 cups coconut milk

  • 30ml/2 tbsp red curry paste

  • 450g/1lb skinless chicken breast fillets, cut into bite size pieces

  • 30ml/2 tbsp fish sauce

  • 15ml/1 tbsp sugar

  • 225g/8oz drained canned bamboo shoots, rinsed and sliced

  • 5 kaffir lime leaves, torn

  • salt and ground black pepper

  • chopped fresh red chilies and kaffir lime leaves, to garnish

Serves 4-6

Method:

  1. Pour half of the coconut milk into a wok or large heavy pan. Bring to the boil, stirring constantly until it has separated. 

  2. Stir in the red curry paste and cook the mixture for about 2-3 minutes, stirring constantly.

  3. Add the chicken pieces, fish sauce and sugar to the wok or pan. Stir well, then cook for 5-6 minutes until the chicken changes color and is cooked through, stirring constantly to prevent the mixture from sticking to the bottom of the pan.

  4. Pour the remaining coconut milk into the pan, then add the sliced bamboo shoots and torn kaffir lime leaves. Bring back to the boil over a medium heat, stirring constantly to prevent the mixture sticking, then taste and season if necessary.

  5. To serve, spoon the curry into a warmed serving dish and garnish with chopped chilies and kaffir lime leaves.

Note: Bamboo shoots give this a lovely crunchy texture.

Cook's Tip: It is essential to use chicken breast fillets, rather than any other cut, for this curry, as it is cooked very quickly. Look out for diced chicken or strips of chicken (which are often labeled "stir-fry chicken'') in the supermarket.