A rich and flavorful red curry dish made with coconut cream, peanuts, lime leaves, and sweet basil, served over Jasmine rice.
Yield: 4
Materials
Curry Ingredients
- 250 ml coconut cream extra, for cooking
- 250 ml coconut milk see note for preparation
- 30 ml fish sauce
- to taste palm sugar
- to taste chilli
- to taste sweet basil
- 60 ml coconut cream as garnish
Additional Ingredients
- 200 g cooked chicken approximately
- 4 lime leaves approximately
- 50 g peanuts approximately
Serving Suggestions
- as needed Jasmine rice
- as needed steamed Asian greens
Instructions
Cooking Instructions
- Slowly add the extra coconut cream, stirring constantly.
- Add cooked chicken, lime leaves, and peanuts, and stir.
- Add 1 cup (250 ml) coconut milk and cook for 15 minutes over low heat.
- Add fish sauce, palm sugar, chilli, and sweet basil, and stir.
- Remove from heat.
- Serve with Jasmine rice, garnished with thick coconut cream.
Notes
1 cup (250 ml) coconut cream + 2 cups (500 ml) warm water = coconut milk. A selection of steamed Asian greens can be served with curry.
A rich and flavorful red curry dish made with coconut cream, peanuts, lime leaves, and sweet basil, served over Jasmine rice.
Notes: 1 cup (250 ml) coconut cream + 2 cups (500 ml) warm water = coconut milk. A selection of steamed Asian greens can be served with curry.