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Home Made Red Thai Chicken Curry With Collagen Peptides

Posted by SOL STRONG on
Home Made Red Thai Chicken Curry With Collagen Peptides

Thai red curry paste recipe:

Ingredients

  • 16 dried chillis, chopped into 1 cm / 0.5" pieces seeds shaken out 
  • 2 tbsp lemongrass , sliced, reedy outer skin removed (1 large) 
  • 1 tbsp grated galangal, peeled and grated 
  • 4 garlic cloves, peeled whole
  • 1 tbsp shrimp paste in oil 
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tbsp chopped coriander/cilantro stem and roots
  • 2 red shallots , peeled and roughly chopped 
  • 1 tsp lime zest
  • ¼ cup reserved chilli soaking water

Instructions:

  1. Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.
  2. Remove chillis and reserve water.
  3. Put chillis in a blender or powerful food processor.
  4. Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.
  5. Blitz on high until smooth - test by rubbing between your fingers. It takes around 20 seconds in my Vitamix which is a powerful blender. It might take up to 1 minute. Use a touch more water as required to aide with blending.
  6. Scrape into a bowl or airtight container. Store for up to 3 days in the fridge, or freeze it to use later.
  7. Use in place of store bought curry paste in recipes that call for it - especially Thai Red Curry!

 Red Thai Chicken Curry with Collagen Peptides

Ingredients

  • 3 tbsp vegetable oil (or canola or peanut)
  • 1 quantity homemade Thai Red Curry Paste
  • 1 cup / 250 ml chicken broth , salt reduced
  • 400 ml/ 14 oz coconut milk (full fat!)
  • 6 kaffir lime leaves (Note 1)
  • 1 tbsp sugar (white, brown or palm)
  • 2 tsp fish sauce , plus more to taste
  • 350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3" thick slices 
  • 150 g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup)
  • 120 g / 4oz green beans , trimmed and cut into 5cm/2" pieces
  • 4 scoops Collagen Peptides
  • Italian Parsley for topping

Instructions

  1. Heat oil in a large heavy based skillet over medium high heat.
  2. Add curry paste and cook for about 2 minutes - at first, the curry paste will be sloppy with wetness but the liquid will cook out and you'll end up with a dry-ish paste. 
  3. Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
  4. Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
  5. Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
  6. Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
  7. Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
  8. Remove from heat. Stir through collagen peptides.
  9. Serve over rice, garnished with fresh red chilli slices and fresh italian parsley leaves, if desired.

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