Welcome to Xiao's Kitchen br Recipe for: Thai Red Curry br br My husband said this is as good as you'd get from the Thai restaurant if not better. Now that's a complement to the chef! Are you a Thai food lover? br br Ingredients: br 500g Chicken Breasts br 3 Kaffir Lime Leaves br Half lime br 1 Fresh Red Chilli br 400ml Coconut Milk br 1 Tbsp Fish Sauce br 130ml Chicken Stock br 2 Tbsp Peanut Oil br 3 Cloves Garlic br 2 Tsp Shrimp Paste br 5 Dried Red Chillies br 0.5cm Ginger br 2 Fresh Chilli Peppers br Small Bunch of Coriander br 2 Lemon Grass br 1 Red Onion br 2 Tsp Ground Cumin br 1 Tsp Paprika br 1 Tsp Ground Coriander br Salt to Taste br br Methods: br 1. Chop the red onion. br 2. Chop the chilli peppers. br 3. Chop the dried red chillies. br 4. Finely chop the ginger & garlic. br 5. Finely chop the lemon grass. br 6. Finely chop 1 of the kaffir lime leaves. br 7. Roughly chop the coriander. br 8. Place the chopped ingredients into a food processor. br 9. Place the ground cumin, coriander & paprika in a pan. br 10. Toast for 2 minutes on medium heat. br 11. Remove & place in the food processor. br 12. Add the shrimp paste. br 13. Blend for 2 minutes. br 14. Add 1 Tbsp peanut oil. br 15. Blend for further 5 minutes to form a smooth paste. br 16. Empty the paste into a bowl for later. br 17. Slice 1 fresh red chilli for garnishing. br 18. Slice the chicken into thin slices. br 19. Heat the other 1 Tbsp peanut oil in a wok. br 20. Add the paste & fry for 2 minutes until fragrant. br 21. Add the coconut milk & stir. br 22. Add the chicken stock & stir. br 23. Add 2 kaffir lime leaves after torn. br 24. Add the fish sauce. br 25. Squeeze in the lime juice & bring to the boil. br 26. Add the sliced chicken & stir. br 27. Place lid & simmer for 15 to 20 minutes on medium heat. br 28. Stir regularly during simmering. br 29. Transfer onto a dish. br 30. Garnish with the sliced red chilli & serve.