Thai Red Curry

thai red curry

 

 

First things first, I have to apologise to any purists out there because my Thai curry was a bit of an experiment, I wanted to make sure that Baby Gourmand could eat this as well as us so it has very mild heat to it, If you are after a kick use hot chillies rather than mild.

You will need:

3 Red Chillies seeds removed (add an extra chilli for heat)

3 Teaspoons of Coriander seeds

2 teaspoons of Cumin seeds

3 stems of Lemongrass chopped

2 teaspoons of fresh ginger

4 Shallots

5 cloves of garlic

zest and juice of 2 limes

2 tablespoons paprika (use hot paprika for a kick)

4 chicken breasts

handful of Asparagus and baby corn

Can of coconut milk

Method:

Split the chillies in half and discard the seeds.  Add the coriander and cumin seeds to a hot frying pan and toss them around roast them and draw out their flavours (don’t add any oil).  After about 4-5 minutes pop them into a mortar and crush them finely to a powder.

Place the chillies, spices and all the other ingredients in a food processor and turn them to a coarse paste.

You will only need 2 tablespoons to serve 4 people so freeze the rest for next time ( I find it difficult to make this paste in smaller quantities so prefer to make more than I need)

Place your chopped chicken breasts in a pan and start to brown, once brown add the paste you made earlier and cook for a couple of mins.  Add the tin of coconut milk and bring the mixture to a simmer, cook for 10 mins.

Add the vegetables to the pan and cook for a further 4 mins until everything is cooked through.  Serve with boiled rice

thai red curry_rice

 

This dish is mild enough for babies to eat and Baby Gourmand demolished his portion in record speed!

 

 



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