Roughly chop the chilli (keep the seeds if you like it hot), peel and dice the ginger,lemongrass, garlic and shallots. De stem the lime leaves and chop. Add these to the rest of the sauce ingredients blend to a smooth paste using a pestle and mortar or a food processor.
Add the paste and the coconut milk to a saucepan and cook for 10 minutes until it thickens.
Pre heat the oven to 180*
Season with salt and pepper. Put the chicken breast skin side down into a hot frying pan with a little oil, turn the heat to medium. Cook for 5 minutes or until the skin is nice and crispy, transfer to the oven and cook for a further 8/10 minute depending on how thick the breast is.
In Thailand this dish would be made with chicken thighs o use these if you prefer.
Rinse the rice under cold water until it runs clear. Soak for 10 minutes with the water, salt and lime leaves. Bring to a boil and cook for 5 minutes.
Then turn the heat to low and simmer for 5 minutes. Remove from the heat, cover tightly with cling film and allow to steam for 10 minutes.
«This curry paste will last well if you don't add the coconut milk so make more than you need and save yourself some work next time you want to cook curry.»
Red Curry is one of Thailand's greatest exports and duck is the ideal accompaniment. In this class you will learn to balance a number of flavours and spices as you make a red curry paste from scratch. A quick and easy curry to put together and a definite show stopper fo...