Chicken in Red Curry is made from a free-range chicken and a very spicy curry paste. The cooking technique involves simmering until the chicken becomes tender and the liquid becomes thick. Then it has a strong taste of spice from herbs and spices.
NutritionFree range chicken is a source of high quality protein which helps the body produce strong bones and muscles. The herbs and spices are good for the digestive system and relieve flatulence.
300 grams free range chicken, cut into bite-size pieces
2 stalks lemongrass, tender lower portions
¼ cup coarsely chopped galangal
3 each shredded kaffir lime leaves
3 branches fresh green peppers
2 cups water
1 – 2 tbsp. fish sauce
Ingredients for curry paste
10 each dried bird eye chilies
15 each fresh bird eye chilies
3 stalks chopped lemongrass, lower portions only
10 each garlic cloves
2 each red shallots
¼ cup thinly sliced galangal
1 piece turmeric 2-inch long
2 tsp. sliced kaffir lime zest
2 tsp. salt
1 tsp. whole black pepper
1 tsp. shrimp paste
How-to1. Pound the pepper and salt into fine powder in a mortar. Add the rest of ingredients for curry paste, and grind thoroughly.
2. Bring the water into a boil. And add the mixture, stir until its aromatic.
3. Add the chicken. Turn up the heat and simmer until well cooked. Add the galangal and lemongrass. Season with fish sauce, and then move from the heat.
4. Add the kaffir lime leaves and fresh peppers. Serve in a bowl.