Chicken Red Curry by Scott Gooding

Ingredients

500g organic chicken thigh – chopped
1 Tbs coconut oil
2-3 Tbs red curry paste (see below)
2 shallots – trimmed and chopped
2 cups chopped pumpkin
75g snap peas
1/4 bunch fresh coriander – chopped (garnish)
400mL coconut milk
1 lime – juiced

Red Curry Paste:

8 dry red chilli (soaked for 10 minutes)
10 garlic cloves – peeled
1 lemongrass stalk
5cm fresh ginger
1/2 tsp shrimp paste
2 Tbs coriander roots
1 tsp cumin
1 shallot
3 tsp white peppercorns
Sea salt

Method

Throw all the ingredients for the curry paste in a food processor or blender and blitz until fully combined.

Heat the coconut oil on a medium heat, add the shallots and curry paste and cook for 6-8 minutes before adding the chopped chicken thigh.

Turn the heat to high and stir to ensure all the chicken is coated in the spices and cook for 5-6 minutes.

Add the vegetables and stir before adding the coconut milk, cook for a further 10-12 minutes.

Remove from the heat.

Season and add the chopped coriander leaves.

Credits: Scott Gooding Project & Whirlpool

Photo Credits: Whirlpool