Red Curry of Chicken & Kaffir Lime

Based on a recipe from the Sticky Rice cooking school.

Ingredients

1 can	Coconut cream, 400g
1 Tbsp	Canola oil
50 g	Red curry paste, (2 Tbsp)
600 g	Chicken thighs, skinned and boned, cubed (Main)
4	Kaffir lime leaves, ribs removed, torn (Main)
2 Tbsp	Palm sugar, grated
2 Tbsp	Pickled ginger
2 Tbsp	Fish sauce
1	Red chilli, large, seeded and julienned

Directions

1. Scoop off the thick cream from the top of the can of coconut cream.
2. Heat the oil in a wok and stir in the thick coconut cream, until it cracks.
3. Add the red curry paste and fry, until fragrant. Add the chicken and stir-fry for 2 minutes.
4. Stir in the kaffir lime leaves, fish sauce, palm sugar, pickled ginger and remaining coconut cream.
5. Cover and simmer for about 10 minutes, until the chicken is cooked.
6. Serve garnished with the julienned chilli. Great served with steamed rice.