Special equipment: hand blender, wok.
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<br>For the red curry paste:
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<br>- 3 quickly chopped small shallots
<br>- 1 inch of ginger, peeled and chopped
<br>- 3 toes of garlic, peeled and chopped
<br>- 2 medium bright red / orange thai peppers, trimmed (remove the seeds as desired for less spicyness)
<br>- 2 stalks of lemon grass, trimmed and minced
<br>- 1 buch cilantro stalks
<br>- 1 lime, two strips of zest removed
<br>- 1 tsp cumin
<br>- 1 tsp white pepper
<br>- 2 tsps coriander
<br>- 3 pinches of salt
<br>- palm sugar to taste
<br>- 1 tsp sesame oil
<br>- 3 tsps soy sauce
<br>- 3 tsps fish sauce
<br>- 1/2 tbsp tomato paste
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<br>For the chicken:
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<br>- 500 g cubed chicken breast
<br>- 250 ml coconut oil
<br>- vegetables to stir-fry as desired (baby corn, snow peas, green beans, finely sliced carrots, spring onions, red bell pepper)
<br>- chopped coriander leaves
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Blend all of the ingredients for the curry paste together for a couple of minutes. Add a couple of strips of lime zest to the mix, as well as the juice of the whole lime.
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<br>Add some vegetable oil to your hot wok. Then add the curry paste, stir for a minute. Add the coconut oil, stir. Add the chicken and boil it for 5-8 minutes.
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<br>At this stage, add colorful vegetables such as red bell pepper, snow peas, green beans, etc. as desired. Simmer them in the curry until tender.
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<br>Top with the unused coriander leaves and serve it up with some sticky rice.
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<br>Options: make a vegetarian version, or use beef or prawns.
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