Presenter: Trevor Cochrane  

Tackle one of Thailand's authentic dishes and bring the flavours of the tropics to your table with Trevor's 'Red Curry Chicken' recipe.

Red Curry Paste ingredients

• Small dried chilies (Amount depends on heat desired.)
• Chopped shallots, 2tbl sp
• Chopped garlic, 4tbl sp
• Galangal, 1tbl sp
• Chopped lemon grass, 2 tbl sp
• Chopped lime rind, 2tspn
• Chopped coriander root, 1tbl sp
• Ground roasted cumin seeds, ½ tspn
• Ground roasted coriander seeds, 1 ½ tspn
• Shrimp Paste, 1tspn
• Salt, 1tspn

Pound or blend all ingredients to make paste.

Preparation

1. Cut chicken into long slice pieces
2. Fry chili paste with coconut cream and cook, stirring until coconut has an oily sheen.
3. Add torn kaffir lime leaves, chicken and eggplant to coconut milk. Cook until chicken is brown. Add in coconut cream and wait until boiled before adding fish sauce and sugar.
4. Turn off the heat, add in sweet basil, red spur, and chilies and then remove from heat.

Contact
Pat's Thai Cooking Classes
Phone: +66 0 76 263 366
Email: thaicookingclass@hotmail.com
www.phuket-thaicooking.com
www.phuket.com/thai-cooking

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