Ingredients
Curry Base
- 3 Tbsp oil
- 1 onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 Tbsp Thai Red Curry paste
- 1Ltr/ 4 cups coconut milk ( OR 115g creamed coconut in 900ml water)
- 2 lemongrass stalks, coarsely chopped
- 6 kaffir lime leaves, chopped
- 2 Tbsp Apricot jam
Protein
- 150ml (2/3 cup) plain yoghurt - greek/ natural or coconut
- 800g - 1kg cooked chicken, vegan chicken or seasoned tofu pieces
Garnish
- 2 Tbsp fresh coriander, chopped
- Sea salt and cracked black pepper
- Kaffir like leaves, shredded
- Dried coconut, toasted
Starch
- Boiled or steamed rice to serve.
Instructions
Base
- Heat the oil in a large pan. Add the onion and garlic and cook over low heat for 5-10 minutes until soft.
- Add the curry paste and stir for 2-3 minutes. Then stir in coconut milk, lemon grass, lime leaves, yoghurt and jam.
- Cover and simmer for 30 minutes.
- Remove the pan from the heat and let cool slightly.
Blending
- Either use an immersion blender in the pot and blend until smooth, OR
- If you care, blend, strain through a mesh sieve, pressing out any remaining fibre and return to the pan.
Finishing
- Remove skin and bones from cooked chicken and dice into bite sized pieces OR prepare a meat free alternative.
- Add bite sized pieces of chicken or chicken flavoured substitute to the sauce.
- Bring the sauce back to a simmer, Stir in fresh coriander and any other desired garnishes. Serve with rice.
Notes
- My husband made me this in the early days, pre-vegan, and it was one of my favourites.
- The curry is smooth, mild and satisfying for all.
- Check your curry paste doesn't have fish or shrimp paste and it's good for the whole family.