Red chicken curry with rice

Name: Red chicken curry with rice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4-6 dried red chillies; 2 Garlic cloves; 1 Onion; 1 walnut-sized piece of ginger; 1 small piece of cinnamon stick or 1/2 tsp ground cinnamon; 6 black peppercorns; 7-10 Tbsp grated nutmeg; 1/2 TEASPOON Coriander seeds; 1/2 TEASPOON Cumin; 1 TABLESPOON Oil; 1-2 TABLESPOONS Tomato paste; 7 TABLESPOONS thick coconut milk (canned; alternatively 100 g of grated coconut); 100 g Whipped cream; 2 TEASPOONS Chicken broth (instant); 500 g Chicken filet; 3-4 Tbsp Cornstarch; 2 TABLESPOONS fish or oyster sauce; 1 pinch Sugar; 7-10 Tbsp Salt; 7-10 Tbsp some lemon juice; some stem(s) Thai basil (or European basil)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4-6 dried red chillies
2 Garlic cloves
1 Onion
1 walnut-sized piece of ginger
1 small piece of cinnamon stick or 1/2 tsp ground cinnamon
6 black peppercorns
7-10 Tbsp grated nutmeg
1/2 TEASPOON Coriander seeds
1/2 TEASPOON Cumin
1 TABLESPOON Oil
1-2 TABLESPOONS Tomato paste
7 TABLESPOONS thick coconut milk (canned; alternatively 100 g of grated coconut)
100 g Whipped cream
2 TEASPOONS Chicken broth (instant)
500 g Chicken filet
3-4 Tbsp Cornstarch
2 TABLESPOONS fish or oyster sauce
1 pinch Sugar
7-10 Tbsp Salt
7-10 Tbsp some lemon juice
some stem(s) Thai basil (or European basil)

Directions

1
Core the chillies and soak them for about ten minutes in about two tablespoons of hot water. Peel and finely chop the garlic, onion and ginger. Roast the cinnamon, peppercorns, nutmeg, coriander and cumin in a dry pan until they have an intense fragrance. Drain the chillies (keep the soaking water) and chop them. Crush them with garlic, onion, ginger and spices in a mortar or puree them in a mixer. Add soaking water drop by drop until a paste is formed.
2
Stir in oil and possibly tomato paste. Bring coconut milk (or grated coconut), cream and almost 1/4 litre of water to the boil (pour grated coconut through a sieve, squeeze well). Sprinkle in broth. Wash the fillet, dab dry, dice. Turn into starch and add to the coconut cream. Simmer over medium heat for 5-7 minutes. Stir in curry paste. Season to taste with fish sauce, sugar, salt and possibly lemon juice. Simmer for another five minutes. Wash the basil. Remove the leaves and cut into fine strips.
3
Simmer over medium heat for 5-7 minutes. Stir in curry paste. Season to taste with fish sauce, sugar, salt and possibly lemon juice. Simmer for another five minutes. Wash the basil. Remove the leaves and cut into fine strips. Sprinkle over the chicken curry. Basmati rice tastes good with it