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Chicken in Red Curry

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Chicken in Red Curry

Fresh basil leaves for garnish
Oil for frying
1tbspGalanga finely chopped
1Whole chicken split into 10-12 pieces or 500 grams of shredded chicken fillet
1tbspConcentrated tomato puree
1tbspSugar
1-2stemsLemon grass fintsnittet
1-2Onions in narrow boats
2tbspFish sauce
2tspGarlic finely chopped
2canCoconut milk (2 x 400 ml)
2-3Carrots cut into thin slanting slices
3-4tspRed curry paste
3-4Bumped the whole cloves
5The whole kaffir lime leaves

Instructions for Chicken in Red Curry

To prepare the Chicken in Red Curry recipe, please follow these instructions:

If you are using a whole chicken, chicken pieces blanched in boiling water for about 5 minutes, because the starch from the legs or else get the sauce to separate.

Heat the oil in a thick-bottomed saucepan. Grate curry paste, garlic, galanga, lemon grass, kaffir lime leaves and cloves in it. Got a little coconut milk in, so spices do not burn on

Add the chicken pieces and let them cook for 5 minutes. Com then vegetables, concentrated tomato puree and the rest of the coconut milk in. Let it all simmer for 15-20 minutes without a lid, or the chicken pieces are cooked through. Chicken pieces with bones do not cook so long that the meat falls from bones.

Season with fish sauce and sugar. The right garnish with fresh basil leaves and serve with rice.

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