Fri, 19 August 2022
Sham Hanifa's Thai Red Chicken Curry
For the red curry paste
1. Heat oil in a large wok or saucepan over medium-high heat.
2. Add curry paste and cook for about 2 minutes
3. Add chicken and fry for 1 minute then pour in chicken stock and stir to dissolve the paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
4. Add coconut milk, lime leaves, sugar and fish sauce stir well.
5. Spread the chicken out, bring to simmer, then turn the heat down to medium. Simmer for about 8- 10 minutes or until the sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
6. Taste again if need more seasoning Add more fish sauce and punch of sugar
7. Add squash, aubergine and beans, stir. Cook for a few minutes or until squash is just cooked through and Sauce is thickened.
8. Serve with jasmine rice.