Red Chicken Curry Preparation Time: 30 minutes | Cooking Time: 15 minutes 2 tablespoons oil 4 green onions, chopped 750g chicken thigh fillets, chopped 2 tablespoons fish sauce 1 cup coconut milk CURRY PASTE 1 small red onion (100g), chopped 3 cloves garlic 2 tablespoons chopped fresh lemon grass 3 teaspoons chopped fresh coriander root 2 teaspoons dried chili flakes 1 teaspoon galangal powder 1 teaspoon grated lime rind 1/2 teaspoon shrimp paste 1 dried kaffir lime leaf 3 teaspoons paprika 1/2 teaspoon ground turmeric 1/2 teaspoon cumin seeds 3 teaspoons oil

Heat oil in wok, cook 1/3 cup of the curry paste and green onion, stirring, for about 2 minutes or until fragrant. Remove remaining curry paste for another use.

Add chicken in batches, stir-fry until just tender. Return chicken to wok.

Stir in sauce and coconut milk, bring to boil, simmer, uncovered, until mixture is hot.

CURRY PASTE: Blend or process all ingredients until smooth.

Serves 6.

Store
Can be made a day ahead. Curry paste can be made a week ahead. Store, covered, in refrigerator. Suitable to freeze.

Per serving: 24.1g fat, 339 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks