Thai Red Pepper Chicken Curry with Kaffir Lime & Galangal

Inspired by my recently incredible red pepper and kaffir lime soup, I attempted a curry version of it with marinated and spiced chicken. It’s so delicious, a delicious change from the normal red or green curry recipes and it’s super quick. Perfect for a speedy weeknight Thai Curry. Enjoy!

Here’s what you’ll need:

Time: Prep: 10 minutes + marinating time | Cook: 20 minutes
Serves: 2-4

Chicken
500g chicken breast, cut into pieces
Marinate chicken in 1 teaspoon ginger
1 handful of cilantro, crushed
1/2 teaspoon salt
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric

Combine all ingredients and marinate chicken for at least 15 minutes. Melt 1 tablespoon of coconut oil in a skillet and cook chicken pieces still browned, set aside. You can get started on the sauce at the same time.

Red pepper Curry Sauce
1 tablespoon coconut oil
2 carrots, chopped
1 red pepper, chopped
1 white onion, peeled
4 stalks of lemongrass, soft part only
4 lime leaves
1 small piece of ginger / galangal
1 cup coconut milk
1 cup chicken stock
1 Eggplant, cubed
1 Courgette, cubed

2 eggplants, largely diced
1 courgette, largely diced

Heat oil, add coconut oil, carrots, red pepper, white onion, lemongrass, ginger and lime leaves. Sauté for a few minutes till red pepper is charred slightly. Add coconut milk and stock, remove lime leaves and blend till smooth. Add eggplants, courgette and cooked chicken and simmer for 10 minutes. Adjust salt to taste depending on the saltiness of your stock.