Thai Red Chicken Curry

The reason this is called Red Chicken Curry is because you use Thai Red Curry Paste. The spices in the paste turn the curry a golden reddish colour that is beautiful. Made with coconut milk, red peppers and lemons this recipe is really easy to make and low in fat.

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I adapted this recipe from Anne Lindsay's Heart Healthy Cookbook for a less spicy and more lemony dish. And I also make the masala first and then add the chicken.




Use a large deep skillet


Ingredients:


4 Small boneless chicken breasts, cut in small one inch strips

1 Onion, chopped finely

1/4 cup safflower or another good oil

1 Tablespoon Red Curry Paste

1 Large sweet red pepper, cut into thin strips

1 Lemon, grate the rind of the whole lemon

2 Lime kaffir leaves *

1 Can, 400 ml good quality coconut milk

1-2 Tablespoons soy sauce, I like to use Kikkoman low-salt

2 Tablespoons of lemon juice

1/4 to 1/3 cup of fresh chopped cilantro leaves, to your taste


Method:


Heat oil in large skillet. Add onions and cook on low to medium heat until translucent.

Add the red curry paste, red pepper and lemon rind. Cook for a few minutes until peppers are slightly cooked. Add the coconut milk, soy sauce, lime kaffir leaves and lemon juice. Heat this through for a few minutes until it is simmering. Add the chicken strips and cook for a few minutes until cooked through. Keep checking so chicken is not overcooked. It should be tender but white, in other words, cooked. Add the cilantro.


Serve with a fragrant jasmine rice and steamed green vegetables.


*Lime kaffir leaves may be found in most Asian grocery stores. They freeze very well, just take a couple out when required.


They look like this..







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