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Cruise PP Creamy Thai Red Chicken Curry

#1
Hi folks I'm new to this site but thought I'd share this recipe with you. I'm pretty sure it should be Dukan friendly :)

I made up this recipe tonight and it was a winner here. You will need to play around with some of the ingredients to suit your own tasteboods i.e. chillies and sweetener. The curry paste can be used for a variety of different Thai dishes so I have separated the recipe into 2 parts. Hope you try this one it's not as difficult as it looks! The curry would be good with prawns, turkey, pork and probably even beef.

THAI RED CHICKEN CURRY
INGREDIENTS
FOR THE CURRY PASTE (see additional ingredients below for actual curry)
2/3 red chillies deseeded (more if you are brave!)
3 cloves garlic crushed
1 stem lemon grass roughly chopped
1 small onion chopped
1 teaspoon fresh ginger chopped
2 teaspoons chopped fresh coriander including stalks
Large pinch cumin
1 tsp shrimp or anchovy paste (Asian supermarket or Waitrose)
METHOD
Place all of the ingredients into a MINI food processor and grind to a paste
Alternatively if you do not have a mini food processor:
Place the chilli, garlic, lemon grass and onion into a pestle and mortar and pound until well bruised. Add the remaining ingredients and pound until a paste is formed.
INGREDIENTS
FOR THE THAI RED CHICKEN CURRY (serves 1 to 2 depending on how hungry you are :lol: )
2 chicken breasts thinly sliced
1 onion cut into wedges
2 tablespoons red curry paste (as above) use more if you like it hot!
2 Kaffir lime leaves (optional I used dry ones from Holland and Barrat)
¾ pint skimmed milk
2 teaspoons coconut essence (Asian supermarket )
1 tablespoon Thai fish sauce (or to taste)
1 to 2 tablespoons sweetener (or to taste)
METHOD
Add coconut essence to milk and set aside.
Stir fry onion and chicken in a splash of milk mixture for few minutes then set aside
Stir fry curry paste and lime leaves in bit more of milk mixture for a few minutes.
Stir in half the coconut flavoured milk and boil rapidly for 3 minutes
Return chicken to wok and add fish sauce and sweetener.
Simmer gently for 5 minutes or until chicken cooked.
Stir in remaining coconut milk and cook until heated through.
Mix a teaspoon of cornflour with a couple of tablespoons of COLD water and stir into curry, boil for a minute or two to get a creamy sauce. (if it becomes too thick just add a bit more milk)
Check seasoning and serve.
 
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#2
This sounds delicious. I'm going to make this on Friday night when my sister is visiting. Gives me enough time to get the ingredients together. I'm pretty sure some of the Asian ingredients like shrimp paste are available at Tesco.
The coconut essence, is that just coconut flavouring?

 
#3
Hi

The coconut essence is in a bottle like vanilla essence I got mine from a place called The Asian Cookshop online 99p plus postage and packing, you can also get the shrimp paste and any other ingredients from there. I would watch the amount of sweetener as mine was a little bit too sweet. You can balance it out with fish sauce and chilli just need to play around with the seasonings. Just be careful with the fish sauce as it has a high salt content. If you can't get shrimp or anchovy paste you could probably use tinned anchovies in brine (think they sell them in Ikea). Hope you enjoy xxx:)
 
#4
wow - thai curry is one of my favourite things, so I'm SO SO glad there's a recipe on here which works :) I'm def going to try this, with cauliflower rice so I have something to soak up the sauce...mmmmmmmmmmmmmm
 


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