Red Curry Spice
A spicy, tangy, fresh-tasting blend of spices that makes a characteristic Thai red curry. Herbie's Red Curry Spice is a dry red powder that can easily be transformed into a paste by mixing it with water or fish sauce to the desired consistency.
Red Curry With Chicken
- 1 pound chicken breast, thinly sliced
- 1 Tabs sesame or peanut oil
- 2 Tabs Herbie's Red Curry spice mix
- 1 cup coconut milk
- ½ teaspoon shrimp powder
- 1 red capsicum, sliced into thin strips
- fresh coriander leaves
Heat the oil in a wok, and add spice mix, shrimp powder and capsicum strips. Stir in the chicken strips and stir-fry over moderate heat for 2 minutes, until chicken turns white. Add coconut milk, bring slowly to simmering point and simmer gently, uncovered, for about 15 minutes. This, unlike stir-fries, can be cooked before it is required and reheated. Serve with white rice and a sprinkling of fresh, chopped coriander leaves.
To 2 tablespoons of Red Curry mix add 2 teaspoons gula melaka (or soft brown sugar), and 3 tablespoons of crunchy peanut butter or roasted and crushed almonds.
Contains: Coriander, cumin, chilli, turmeric, paprika, salt, galangal, ginger, fennel, sugar, cassia, star anise, lemon myrtle.