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Red Chicken Curry (Thailand)

Name: Red Chicken Curry (Thailand)
Total time: 30 min
Yield: serves 4
Ingredients: 400ml Coconut milk; 3 tbsp Red curry paste; 2 filets Chicken; 3 Kaffir lime leaf; 1 c. à c. Sugar; 2 tbsp Fish sauce; 1 bunch Fresh cilantro; 200 g Rice

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Coconut milk — to buy400ml
Red curry paste — to buy3 tbsp
Chicken — to buy2 filets
Kaffir lime leaf — to buy3
Sugar — to buy1 c. à c.
Fish sauce — to buy2 tbsp
Fresh cilantro — to buy1 bunch
Rice — to buy200 g

Preparation

Pour the thickest part of the coconut milk (the cream that rises if the can hasn't been shaken) into a wok over medium heat, add the red curry paste and cook for 2-3 minutes, stirring, until it releases all its aroma and a little oil separates at the edges: that's the sign the paste is properly cooked.
Add the chicken cut into pieces and brown it for 5 minutes, coating it well in the paste.
Pour in the rest of the coconut milk, add the kaffir lime leaf crushed by hand (this releases its aroma) and simmer for 15 minutes over low heat, until the chicken is fully cooked and the sauce has thickened slightly.
Add the sugar and fish sauce, taste: the curry should be silky and sweet, salty and spicy all at once — add a little more sugar if it's too hot, or more fish sauce if it needs depth.
Sprinkle with fresh cilantro and serve with rice.