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THAI RED CHICKEN CURRYWITH SWEET BASIL& PEANUTS
Prep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- 2kg chicken breast, raw & sliced
100ml oil
200g Marvello Butter Flavoured
Spread
500g onions
200g garlic
250g red curry paste
6 lemongrass stalks,
bruised with back of a knife
20 lemon leaves
600g carrots, sliced
600g courgettes, sliced
250g bok choy, sliced or halved
100g peanuts, whole and toasted
50ml soy sauce
500g peppers
1,2 litres coconut milk
1,2 litres Meadowland Classique
300g white button mushrooms
5 chillies, sliced
60g coriander
60g basil
FOR THE CURRY PASTE:
10ml ground coriander seeds
8 red chillies, seeded
60g garlic, finely crushed
30g lemongrass, finely sliced
30g coriander root, finely chopped
5ml shrimp paste (trasi)
5ml roasted cumin seeds, ground
40g onions, finely chopped
20g galangal
10ml fresh lime zest
20 black peppercorns
5ml salt
Directions
- Place all the curry paste ingredients in the blender
and blend till smooth.
Replace shrimp paste with fish sauce if necessary.
In a pot, heat oil and add Marvello Butter Flavoured
Spread and onions with sugar and salt; cook until
translucent and soft.
Add lemongrass stalks and lemon leaves and cook
until the aroma rises. Add the curry paste and cook
down on low for 5 minutes.
Place the chicken breast in the pot and coat all the
pieces with the paste. Once coloured, about 10
minutes of cooking, add carrots and toss.
Finish off with soy, coconut milk and Meadowland
Classique.
Once simmered, add the balance of the veg and
slowly simmer until infused. If further seasoning is
needed, balance with salt and sugar.
To serve, add basil, coriander and toasted peanuts
and chilli for those seeking heat.
Steamed jasmine or basmati rice would be
suggested for this meal.
Notes
- you’r welcome
