Chicken Red Thai Curry
(Serves 2 - 4)
Red Curry Paste (Adapted from Delia Smith)
4 Medium Red Thai Chillies, Deseeded and Chopped
2 Level Teaspoons Ground Cumin
3 Stems Lemon Grass, Trimmed and Chopped
2 Level Teaspoons Grated Fresh Ginger
Grated Zest and Juice 2 Lemons (or Limes)
1 Level Tablespoon Ground Peri Peri or Hot Paprika
1 Teaspoon Fish Sauce*
1 Teaspoon Soya Sauce*
1 Teaspoon Fructose
1 Teaspoon Sea Salt
*Fish Sauce does contain yeast - leave it out if you are highly allergic
*Make sure the soya sauce you use is gluten free
Ingredients:
2 - 3 Tablespoons Red Thai Curry Paste (see above)
3 - 4 Chicken Breasts, Sliced
1 Onion, Diced
1 Yellow Pepper, Sliced
Handful Mange Tout
1 Can Coconut Milk
1 - 2 Teaspoon Fructose
2 - 3 Lime Leaves
Salt and Pepper to Taste
Squeeze Lemon or Lime (Optional)
Directions:
Bash all curry paste ingredients in a pestle and mortar and then whiz in a blender so that the lemon grass is broken up
Fry onion until translucent
Add the curry paste and fry for a few minutes
Add the coconut milk and lime leaves
Add the chicken and simmer for about 10 - 15 minutes until the chicken is opaque
Add the fructose and salt and pepper and lemon, if using, to taste
Serve with basmati or jasmine rice
