Red Thai Curry Chicken

• 1 lb Boneless Skinless Chicken Thighs
• 1 can Coconut Milk
• 2 tbsp Red Curry Paste
• 3 each Lime Leaves or 1 TBsp of lime rind
• 1 tbsp Tamarind paste
• 1 tbsp Fish Sauce
• 1 cup Cilantro
• 1/4 cup Hot water

1. Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl.
2. Fry the curry paste until you can smell it....about a minute or so on medium high heat.
3. Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
4. Add the Tamarind Paste and lime leaves (or rind).
5. Continue cooking until you can see some red coloured oil emerging on the surface.
6. Stir in the water and taste, if too salty you can add a bit more water.
7. Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish.
8. Simmer for 15-30 minutes with a lid on the frypan.
9. Serve over rice with some chopped cilantro on top as a garnish.

chicken thighs, coconut milk, red curry, lime, tamarind paste, sauce, cilantro, water

Taken from cookpad.com/us/recipes/352395-red-thai-curry-chicken (may not work)