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PHPRecipeBook 4.08

Recipe Name: Thai red curry with chicken Submitted by: Julie
Source: Source Description:
Ethnicity: Thai Last Modified: 10/7/2005
Base: Poultry Comments:
Course: Entree  
Difficulty: Easy
Preparation Time: 10-30 Minutes
Number of Servings: 1

Ingredients:
1/2 Cup(s) sliced pineapple
1/2 Cup(s) thinly sliced chicken breast
5 whole, small eggplant
1/2 red, sliced bell pepper
1 torn, stem removed kaffir lime leaf
1/4 Cup(s) basil leaves
1 Tablespoon(s) red curry paste
1/2 Cup(s) coconut milk, thin
1/2 Cup(s) coconut milk, thick
1/2 Tablespoon(s) fish sauce
1/2 Tablespoon(s) soy sauce
1/2 Teaspoon(s) palm sugar
1/2 Teaspoon(s) sugar, brown
1/4 Teaspoon(s) salt
Directions:

Thai red curry paste ( Add to shopping list ) :
2 to 5 dried large red chili
1 Teaspoon(s) roasted coriander
1/4 Teaspoon(s) salt
1/4 Teaspoon(s) pepper, black
1/2 Tablespoon(s) peeled, chopped fresh galanga root
1/2 Tablespoon(s) crushed, well chopped lemongrass
1/2 Teaspoon(s) peeled, chopped shallot
1/2 Tablespoon(s) chopped skin of lime, kaffir
1/2 Tablespoon(s) (if making fish) ginger
1/4 Teaspoon(s) shrimp paste
Directions:
*Note: "large" red chilies are less spicy.

1. Remove seeds from dried chilies and soak in water for at least 10 minutes.

2. In a coffee grinder (or, if you prefer, a mortar and pestle), grind the black peppercorns and coriander seeds into a powder.

3. Transfer to a food processor and add galangal, lemongrass, garlic, shallot, kaffir lime skin, ginger, and shrimp paste, and grind until it's a smooth paste.

**8 Servings yields 3 cups.

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