Thai Red Curry (by G)

After a my very compromised green curry of two nights earlier I decided I should probably make more of an effort to make an authentic-ish Thai red curry.

To make this curry I blended red chillies, shallot, garlic, galangal, lemon grass and coriander into a rough paste, fried it in coconut oil then added some shrimp paste, chicken thigh pieces and coconut powder and then cooked it on a very low heat to allow the chicken to release some of its moisture to create the sauce. For a touch of authenticity I served this curry on a bed of rice and topped it with chopped coriander.

My curry sauce ended up way too thick to be authentic, but that is how I enjoy my curry sauces and I enjoyed this one immensely.