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Chicken with red curry sauce

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Chicken with red curry sauce

Fresh basil leaves for garnish
Oil for frying
1tbspGalanga, finely chopped
1Whole chicken, divided 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
2cannedCoconut 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 with red curry sauce

To prepare the Chicken with red curry sauce recipe, please follow these instructions:

If you use a whole chicken, the chicken pieces must be blanched in boiling water for approx. 5 minutes because the starch from the legs may cause the sauce to separate.

Heat the oil in a thickened pot. Shake curry paste, garlic, galanga, lemongrass, kaffir limes and cloves. Bring some coconut milk so that the spices do not burn

Add the chicken pieces and simmer for 5 minutes. Then bring the vegetables, concentrated tomato paste and the rest of the coconut milk. Simmer for 15-20 minutes without lid or until the chicken pieces are cooked through. Chicken pieces with bones must not boil as long as the meat drops from the legs.

Season with fish sauce and sugar. The dish is decorated with fresh basil leaves and served with rice.

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