Thai-Style Creamy Red Curry
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 lemongrass stalk (cut into pieces)
- • 1 red chilli (deseeded)
- • 4 cloves of garlic (peeled)
- • fresh ginger (4cm piece, peeled)
- • 1 onion (peeled and quartered)
- • 1 tsp ground coriander
- • 1/2 tsp ground cumin
- • 1 lime (zest and juice)
- • 1 tsp paprika
- • 1 tsp fish sauce
- • 1 tbsp tomato puree
- • 4 chicken breasts (approx. 170g each, diced)
- • 2 red or orange peppers (deseeded and finely sliced)
- • 175 g baby corn (sliced in half lengthways)
- • 400 ml dairy free coconut milk alternative
- • 180 g low fat cream cheese
- • 2 chicken stock cubes (crumbled)
- • low calorie cooking spray
- • salt and pepper (to taste)
Preparation Steps
Put all the paste ingredients into a food processor or blender and whiz to a thick paste, pushing the mixture down from time to time with a spatula.
Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate. You can make this up in advance and freeze it if you prefer.
Spray a pan with low calorie cooking spray and set on a medium heat. When hot and sizzling, add the chicken and let it colour on all sides.
Remove the cooked chicken chunks from the pan. Place your paste in the pan and fry it off for a minute.
Pour in the coconut milk alternative and the rest of the curry ingredients (except the chicken and cream cheese). Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
Return the chicken to the pan and simmer for five to six minutes, or until the chicken is cooked through.
Stir through the cream cheese and serve.