Red Chicken leg Curry with Steamed Jasmin Rice
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

This is a tasty dish but it does use a pre-made red curry sauce. I would usually make my own spice paste, but using a superior paste and adjusting it to suit your taste result in a very satisfying dish.

Servings: 2 people
  • 2 Chicken Maryland (skin on)
  • 20 mls Vegetable Oil
  • 20 gm Red Curry Paste
  • 660 mls Coconut Cream
  • 100 gas Button Mushrooms
  • 30 gm Palm Sugar This may be too much depending on the paste. Add 3/4 to start and taste when all ingredients are added. Taste and add more to suit taste if required.
  • 30 gm Fresh Lime Juice
  • 30 mls Fish Sauce
  • 1/2 Onion - fine dice
  • Corriander Stems - several - finely cut
  • Corriander leaves
  • 200 gm Jasmin Rice
  1. Cut the Maryland into thigh and drumstick. Add half the oil to a hot pan and then add the chicken. Sauté to colour the skin. Remove from the pan.

  2. Add the remaining oil and cook off the onion & corriander stems to soften (no colour). Add the curry paste and cook out until aromatic. Add the coconut cream and bring to boil. 

  3. Reduce the heat, add the chicken and mushrooms. Cook for 30 mins.

  4. Add the 3/4 of the palm sugar, fish sauce & lime juice. Cook for 5 mins and taste - adjust as required, i.e., more palm sugar etc.  Add the chopped corriander leaves.

  5. Cook until the desired consistency and serve 1 drum stick and 1 thigh with cooked Jasmin Rice. Garnish with a few corriander leaves and a wedge of lime.