Red Thai Curry

Making your own red thai paste adds real flavour over a jar and you feel very satisfied making it.

Serves : 2
Prep Time: 15 minutes
Cooking Time : 30 minutes

2 stalks of lemongrass
1 fresh red chilli
2 cloves of garlic
4 dried kaffir lime leaves
Handful of fresh coriander
2 red peppers, from a jar
Tsp tomato purée
Tbsp fish sauce
2 tbsp soy sauce
tsp sesame oil
thumbsize piece of fresh ginger
Handful of sugar snap peas
Tin of coconut milk
2 chicken breasts
Olive oil

Trim the ends and tough outer leaves of the lemongrass stalks.
Bash up the stalks with the side of a knife.
Add top 10 ingredients to the food processor.
Blitz to a paste.
Fry the chicken in a pan with oil, until cooked.
Add the sugar snap peas.
Add the curry paste.
Add the coconut milk.
Simmer for a few minutes.
Taste and season.



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