Red Chicken Curry

Serves: 4

Ingredients:

Curry Paste:
1 small red Spanish onion, peeled
2 cloves garlic
2 stems fresh lemon grass, chopped
Small bunch fresh coriander
1 tablespoon chopped chilies
Grated rind of 1 lime
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 tablespoon oil

1 pound (500 g) chicken thigh fillets, chopped
4 spring onions
1 x 14 ounce (440 g) can coconut cream

Curry Paste:

Place all ingredients into a blender or food processor, process until smooth. Store in a small jar. Makes 1 cup.

Microwave Method:

1. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
2. Cook for 5-7 minutes on MEDIUM HIGH, stirring twice during cooking.
3. Stir in coconut cream and cook a further 5-7 minutes on MEDIUM HIGH.
4. Serve with boiled rice.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
3. Cook for 15-18 minutes on HIGH MIX/ROAST, stir twice during cooking.
4. Stir in coconut cream and cook a further 5-8 minutes on HIGH MIX/ROAST.
5. Serve with boiled rice.