Thai Red Chicken Curry Recipe

• 500 grams chicken pieces boneless
• 1 stalk lemongrass
• 1 tablespoon cooking oil
• 2 tablespoons curry paste Red Thai
• 1 teaspoon fish sauce
• salt to taste
• 3 fresh basil leaves
• 2 chili thai bird eye's, chopped
• 1 cup coconut milk
• 3 kaffir lime leaves
• 1 teaspoon soy
• 1 teaspoon rice vinegar

1. Start with finely slicing the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
2. Clean, wash and pat dry the chicken pieces. Set aside.
3. Heat the oil in a wok or large saucepan over medium heat. Stir in the curry paste and cook for 5 minutes or so. Stirring it occasionally while cooking.
4. Add chicken pieces and stir until they are coated with the curry paste.ndd the lemongrass, fish sauce, vinegar, soy sauce, sugar, and two tablespoon of coconut milk.
5. Stir to combine and cook for 3 - 4 minutes. Then add the remaining coconut milk along with kaffir lime leaves, basil, red chili and stir.
6. Bring slowly to the boil, then reduce the heat and simmer, uncovered, for 15 minutes until the chicken is cooked.
7. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged. Adjust the consistency of curry by adding water.
8. Taste the curry, adjust the seasoning and consistency accordingly. Once ready to serve, sprinkle few chopped basil leaves.
9. Serve Thai Red Chicken Curry warm with with Thai jasmine rice.

stalk lemongrass, cooking oil, curry paste red thai, fish sauce, salt, basil, chili thai, coconut milk, lime leaves, soy, rice vinegar

Taken from www.yummly.com/recipe/Thai-Red-Chicken-Curry-Recipe-1528553 (may not work)