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[rubyslippers]

If someone has a spare 5 mins can they please type/scan the Red Chicken Curry recipe from the EDC for me please?

Between my DH & youngest child the page has been ripped out and lost  .

I want to cook it on the weekend & don't know it off by heart.

Many thanks

[meganjane]

Here ya go:

RED CURRY PASTE

8 tsp coriander seeds
8 fresh red chillies, quatered
6cm piece fresh ginger, peeled and roughly chopped (I don't bother peeling)
2 Tbsp paprika
10 cloves garlic
juice and zest 4 limes
4 lemongrass stalks, cut into 2cm lengths
100g olive oil (I use peanut)

I also add:
5 kaffir lime leaves
2 tbsp fish sauce
3 shallots

Place coriander seeds into TM bowl and dry roast for 6 minutes at 100c on Speed 2. Tip out and allow seeds and TM bowl to cool.
Grind seeds on speed 10 until fine
Add chillies, ginger, paprika, lime juice, zest, lemongrass, lime leaves (de-stalked), fish sauce and shallots. Mince on speed 9, scraping down when necessary.
When mixture starts to become a paste, add a little of the oil through the lid. Blend at speed 4 while pouring the rest of the oil slow onto TM lid with MC in place.

Can be stored in an airtight container in fridge for a few weeks (I keep mine for months!) and can also be frozen. Recipe makes around 400 - 500g.

[rubyslippers]

Thank you so much MJ.

Maybe I called it the wrong thing, I am after the dish you use the paste in with chicken & coconut milk.  Thanks for the tips on he extras to add to the paste.

Is the paste recipe on the other side of the page ?I'm missing?

[meganjane]

Ahh, so you want the Red Thai Chicken Curry Recipe? It's on the page facing the Red Curry Paste page.

50g Red Curry Paste
400g Coconut Milk
230 can Sliced Bamboo Shoots
3 Kaffir Lime Leaves
600g Chicken Breast, cut into thin slices
30g palm sugar (brown sugar will do)
1 Tbsp Fish Sauce
100g Frozen Peas
100-200g broccoli florets
Handful basil (I use Thai Basil as it's in my garden)
Fresh Coriander for garnish
Sliced Red Chilli (Opt)

Place past and 60g coconut milk in  and cook for 2 minutes on Varoma Speed 1
Add remaining coconut milk, bamboo shoots and lime leaves and cook for 6 minutes at 100 R
Add chicken and continue to cook for 8 - 10 minutes at 100 on 
Add sugar, sauce, peas and broccoli and continue to cook for 3 minutes at Varoma 
Add basil for last minute of cooking.
Serve with steamed Jasmine rice and garnish with fresh coriander and sliced red chillies.

[rubyslippers]

Thank you so very very much.  You are a gem!   

[rubyslippers]

The world is against me!  My printer ran out of ink half way through printing this off to put in the book!