Red curry

Thai spicy curry with chicken strips

Thailand

Main course
2 persons
45
Medium

Red curry is a very versatile Thai curry. The color and flavor is created by using dried red chilies, with a base of coconut milk. It is common for this dish to be served with rice or noodles, to balance the flavors.

Ingredients

- 6 dried chillies Dried Chilli without Stem

- 1 tablespoon Coriander / Dhania (Whole)

- 4 lime leaves Dried Lime Leaves

- 0.5 teaspoon Kapi Shrimp Paste

- 2 tablespoons Peanut Oil

- 400 ml Coconut Milk Tetra Pak (18% Fat)

- 300 g Bamboo Shoots (Strips)

- 2 tablespoon Fish Sauce

Fresh red chili peppers

2 stalks of Lemongrass chopped into pieces (white part only)

1/2 Lao root thinly sliced

4 garlic cloves

4 Asian shallots finely chopped

6 Coriander roots

300 g Chicken cut into strips

handful of Basil leaves (Horopa)

Preparation method for Red curry

Cut the tempeh into thin slices and then into thin strips. Sprinkle some salt on top.
Heat 300ml oil in a wok or other pan. Fry the tempeh in sections in the hot oil until golden brown. Remove the strips from the oil with a slotted spoon and drain well in a bowl lined with kitchen paper to catch the excess fat. Repeat this process until all of the tempeh is fried.
Finely chop the onion and garlic. In a clean wok or skillet, add 3 tablespoons of sunflower oil. Fry the onions and garlic briefly. Add laos, sereh (lemongrass) and salam leaf. Add the tempeh and soy sauce manis.
If you like the tempeh sambal spicy, cut the Madam Jeanette peppers into small pieces and fry them, crumble a bouillon cube over the mixture and stir well. Add the tomato puree and stir well again.
Season with salt.