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.
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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