Red Chicken Curry

• 6 dried red chili peppers large, soaked in water for 30 mins
• 3 red chili peppers large fresh, 2 seeded and chopped, 1 cut into strips
• 1 red onion large, coarsely chopped
• 4 cloves garlic crushed
• 3 cilantro roots washed
• 1 tablespoon galangal grated
• 1 stalk lemongrass white part only, sliced
• 1 teaspoon sea salt
• 1 teaspoon grated lime peel
• 1 teaspoon shrimp paste
• 3 tablespoons vegetable oil
• 1 cup coconut cream
• 2 tablespoons palm sugar or packed brown sugar
• 3 tablespoons fish sauce
• 14 ounces coconut milk
• 6 kaffir lime leaves 4 crushed, 2 finely shredded
• 1 1/3 pounds boneless skinless chicken thighs cut into large dice
• 1 red pepper seeded and cut into large dice
• 8 ounces green beans
• lime juice
• cilantro leaves for garnish
• steamed rice to serve

1. Place the dried chili peppers, chopped fresh chili peppers, red onion, garlic, cilantro roots, galangal, lemongrass, salt, lime peel and shrimp paste in a food processor and process to a paste.
2. Heat oil in a wok or large skillet on medium heat. Add curry paste and cook for 1 min or until fragrant. Stir in the coconut cream, then the palm sugar and fish sauce.
3. Add coconut milk, crushed lime leaves and 1 cup water and bring to a boil.
4. Reduce the heat to low. Add the chicken and pepper and cook for 15 mins. Stir in the green beans and cook for a further 5 mins. Add a squeeze of lime juice.
5. Divide among 4 bowls and garnish with chili pepper strips, shredded lime leaves and cilantro leaves. Serve with steamed rice.

red chili peppers, red chili peppers, red onion, garlic, roots washed, galangal grated, only, salt, lime peel, shrimp paste, vegetable oil, coconut cream, palm sugar, fish sauce, coconut milk, lime, chicken, red pepper, green beans, lime juice, cilantro, rice

Taken from www.yummly.com/recipe/Red-Chicken-Curry-1402006 (may not work)