RED CURRY CHICKEN

THIS RECIPE IS APART OF MY "HOW TO? HAYDEN"YOUTUBE SERIES WHICH YOU CAN WATCH HERE...

WHAT'S IN IT? 

1/2 tbs rice bran oil

1/2 red onion, finely sliced

2 tbs homemade red curry paste (RECIPE HERE)

1/2 tbs palm sugar

2 tsp fish sauce

2 cup coconut milk

600g chicken thigh, trimmed, cut into bite sized pieces

300g green beans, trimmed

coriander sprigs, to serve

steamed rice, to serve

PUTTING IT ALL TOGETHER: 

WATCH THIS

1. Heat oil in a large fry pan or wok over a medium high heat, add onions and saute until just golden. Add curry paste and stir fry until aromatic and spices have cooked out. 

2. Add palm sugar, fish sauce and coconut milk, cook stirring until well combined and simmering. Cook for 10-15 mins to develop flavours. 

3. Add chicken and mix through sauce, cook simmering for 15mins. Add green beans in last 3-5mins. 

4. Serve over steamed rice and with a garnish of coriander sprigs.

RED CURRY PASTE

THIS RECIPE IS APART OF MY "HOW TO? HAYDEN"YOUTUBE SERIES WHICH YOU CAN WATCH HERE...

WHAT'S IN IT? 

2 tbs vegetable oil

1 tbs fish sauce

10 dried red chilli, rehydrated

2 large red chilli, roughly chopped

3 shallot, roughly chopped

3cm finger galangal, roughly chopped

1 large stick lemongrass, roughly chopped

1 bunch coriander root, roughly chopped

6 kaffir lime leaf, chopped

1 head garlic, crushed, skin removed

2 tsp cumin powder

1 tsp coriander powder

1 tsp salt

PUTTING IT ALL TOGETHER: 

WATCH THIS

1. In a food processor using the small bowl, add all ingredients for curry paste starting with oil and fish sauce. Blend well until almost smooth but still with some texture. 

2. Store in an airtight jar in the fridge until needed.