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Ingredients Jump to Instructions ↓

  1. 2 red chilies , depending on desired spice level (or substitute green)

  2. 1 small cooking onion

  3. 1 piece galangal or 1 piece ginger , about 3 large garlic cloves

  4. 1 teaspoon ground coriander

  5. 1 teaspoon ground cumin

  6. 1/4 teaspoon fresh nutmeg

  7. 3 tablespoons fish sauce

  8. 1 teaspoon dried turmeric or 4 cm fresh turmeric, about 4cm long, sliced

  9. 1 tablespoon brown sugar

  10. 4 kaffir lime leaves , snipped into small pieces with scissors (discard central stem)

  11. 1 (400 ml) can coconut milk

  12. 1 tablespoon fresh lime juice (or juice from 1/2 lime)

  13. 1 tablespoon ketchup

  14. 1 kg chicken piece

  15. 1 stalk lemongrass or 2 slices lemon rind

  16. 2 potatoes , scrubbed and chopped into wedges

  17. 1 red capsicum , de-seeded and sliced

  18. 1 -2 additional kaffir lime leaf , left whole

  19. 1 cup cherry tomatoes

  20. 1/2 cup fresh coriander or 1/2 cup fresh basil , torn, to finish the dish

Instructions Jump to Ingredients ↑

  1. Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.

  2. Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.

  3. Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.

  4. Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.

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