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Member recipe

Red Thai Chicken Curry

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Serves 4

A mild curry that I've yet to find anyone that doesn't like it

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  • 2 tbsp vegetable oil
  • 6 shallots, pealed & thinly sliced
  • 2 garlic cloves, pealed & crushed
  • 4 boneless, skinless chicken breasts, cut into 1 inch chuncks
  • 2 inch lemon grass, very finely chopped
  • 2 tsp grated root ginger
  • 400 mls coconut milk
  • 1 chicken cube in 150 ml hot water
  • 2 tbsp Thai red curry paste
  • 2 tbsp light soya sauce
  • 2 tbsp chopped corriander leaves


    1. Heat vegetable oil in deep frying pan
    2. Add shallots, garlic and chicken and cook over medium heat for approx 5 minutes
    3. Add lemon grass, ginger, coconut milk, chicken stock, red curry paste, soya sauce and simmer for 20 - 25 minutes
    4. Add corriander leaves and serve with rice

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