Ingredients
Method
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For the curry paste:
- 1 T coriander seeds
- 1 T cumin seeds
- ¼ t white pepper
- 1 t turmeric
- 2 red chillies, roughly chopped
- 4 cloves garlic, crushed
- 1 stalk lemongrass, chopped
- 1 t shrimp paste 1 t (or 2 T fish sauce)
- 10 g Fine Ginger or Woolworths Blue Elephant dried galangal
- 2 T ginger, grated
- 4 Woolworths Blue Elephant Thai lime leaves
- 1 red onion, finely chopped
- 1½ cups coriander, roughly chopped
- 2 limes, juiced For the curry:
- 2 T peanut oil
- 6 free-range chicken breasts, cubed
- 2 x 400 ml cans coconut milk
- 2 T fish sauce
- 1 T palm sugar, grated
- 4 Woolworths Blue Elephant Thai lime leaves
- 1 stalk lemongrass, bruised
- 2 T lime juice
- 2 x 100 g packets Woolworths medium egg noodles, cooked according to package instructions
- 4 sprigs mint
- 4 sprigs basil
- 1 red chilli, finely sliced
- 20 g Woolworths crispy onion sprinkle
- 50 g coconut chunks, grated
Method
Ingredients
To make the curry paste, heat a small pan over a medium heat. Add the coriander seeds, cumin seeds, white pepper and turmeric and toast for 2 minutes.
Transfer to a food processor, add the remaining ingredients and blend until smooth.
To make the curry, heat the peanut oil in a large pan over a high heat. Brown the chicken and remove from the pan.
Reduce the heat and add the curry paste. Cook for 1 minute, or until fragrant. Add the chicken, coconut milk, fish sauce, palm sugar, lime leaves, lemongrass and lime juice. Simmer for 5 minutes.
Serve with the noodles and garnish with mint, basil, chilli, onion sprinkle and coconut.
Cook's note: Always wanted to know how to make an authentic red curry paste from scratch? This is the recipe you’ve been waiting for. Replace the chicken with prawns or thin strips of beef, or make a veggie version with mushrooms, broccoli, pak choi and tofu.
To make a green curry, replace the red chillies with green.
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