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<\/a><\/p>\nMake the curry paste ahead and you\u2019ll have a delicious, easy, exotic dish to wow your family and friends.<\/strong><\/em><\/p>\n <\/p>\n Heat the oil in a wok or pan over medium heat.<\/p>\n Add the curry paste and stir it until the paste and oil are combined and the oil starts to float.<\/p>\n Now add the chicken and keep stirring until the chili paste coats the chicken pieces.<\/p>\n Add the water a little at a time if the mixture becomes too dry. Cook until the chicken is cooked.<\/p>\n It\u2019s that easy.<\/p>\n <\/p>\n This is just one type of red curry paste.<\/p>\n I also make a few other types of red curry paste using fresh turmeric, galangal, ginger and lemongrass. These ingredients change the taste of the curry paste drastically. It will be a different dish altogether.<\/p>\n You can keep the curry paste in the fridge and all you need is meat and vegetables to serve a<\/p>\n wonderful meal. It\u2019s fast and simple.<\/p>\n You can further change the taste with adding turmeric leaves, basils (there are many types) and Vietnamese mint.<\/p>\n Every bite will keep your taste buds guessing.<\/p>\n <\/p>\n Wash the rice and add all the ingredients into the rice cooker. That\u2019s it.<\/p>\n Red curry chili paste \u2013 sambal (10 ingredients)<\/p>\n <\/p>\n Dry roast the onion, garlic, chilies and shrimp paste in a pan over low heat.<\/p>\nRed curry chicken<\/h3>\n
Ingredients:<\/h4>\n
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Method:<\/h4>\n
*TIP<\/em><\/h3>\n
The rice<\/h3>\n
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The Sambal<\/h3>\n
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