Thai Red Coconut Curry
Serves 4
For the red chilli paste
90g fresh ginger, peeled
30g lemongrass
12g Thai bird chillies
60g red chillies
30g garlic cloves, peeled
1 kaffir lime leaf
1/2 tsp salt
For the chicken
50g salt
8 skinless chicken thighs
4 tsp reserved red chili paste
To finish the curry
10g grapeseed oil
75g reserved red chilli paste
100g white onion, peeled and sliced
10g red chilli, sliced
reserved barbequed chicken thighs
400g coconut milk
1 stick lemongrass
2 kaffir lime leaves
3 green cardamom pods
1 star anise
1 bay leaf
1 tsp fish sauce
2 tsp white soy
100g fresh peas
juice of 1 lime
Make the red chili paste by combining all the ingredients in a blender and blitzing on high speed until a smooth paste is formed. Set aside.
For the chicken, dissolve the salt in a 1 litre water over a low heat and set aside to cool. Place the chicken pieces and the cooled brine into a container. Cover and place in the fridge for 5 hours. Remove the chicken from the brine and pat dry. Rub each piece with red chilli paste (reserving 75g for use later on) and place back into the fridge for 40 minutes.
Preheat the grill of the Force or Furnace BBQ and once ready, grill the chicken pieces over high heat until the outside is charred and smoky. Remove and set aside.
Place a large pan on the BBQ over medium heat, add the grapeseed oil and lightly fry the red chilli paste for 2-3 minutes, then add the onions and red chillies and cook until softened. Nestle the chicken thighs in the pan and pour in the coconut milk. Crush the stick of lemongrass using the back of a knife and add to the pan along with the lime leaves, cardamom, star anise, bay leaf, fish sauce and white soy. Leave to simmer, uncovered for 1-2 hours.
Blanch the fresh peas by adding to a small pan of boiling water for a minute or two and then refreshing in a bowl of iced water. Drain the peas and add to the chicken pan towards the end of the cooking.
Season the dish with lime juice and additional fish sauce, to taste.
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