Red Chili Curry

Red Chili Curry

Curry Paste:

1 Tsp corriander

1 Tsp black peppercorn

2-3 Thai Chilies

1/4 C of chopped cilantro ends

1 Tsp chopped lemongrass

2-3 garlic cloves

2 Tsp ginger (chopped)

1 Tsp galangal

1 Kaffir lime leaf

1 Tsp fish sauce

1 Tsp oyster sauce

1/2 roasted red pepper

1 Tsp paprika

1 Tsp salt

*Put all the ingredients into a Vitamix or use a mortar and pestle to make it into a mash.  Add a 1/4 C of canola oil to smooth out the mix.  Cook the mah on low heat for about 20 mins.

Coconut Curry Chicken:

1 C coconut milk

2 Tsp curry paste

1 C diced chicken (thighs)

1 C chopped carrots

Optional:

1 C chopped green beans

1-2 C of mushrooms

* Cook the chicken and add the curry past and then the coconut milk and let it simmer for 15 mins.  Then serve over rice or eat with Naan bread.

 

(This recipe is courtesy of Chef Yia Vang who provided instructions for the cooking class entitled “Curry in a Hurry” hosted by the non-profit organization The Good Acre)

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