Thai red coconut chicken curry | Woolworths TASTE

Ingredients

• For the curry paste:
• 1 T coriander seeds
• 1 T cumin seeds
• ¼ t white pepper
• 1 t turmeric
• 2 red chillies, roughly chopped
• 4 cloves garlic, crushed
• 1 stalk lemongrass, chopped
• 1 t shrimp paste 1 t (or 2 T fish sauce)
• 10 g Fine Ginger or Woolworths Blue Elephant dried galangal
• 2 T ginger, grated
• 4 Woolworths Blue Elephant Thai lime leaves
• 1 red onion, finely chopped
• 1½ cups coriander, roughly chopped
• 2 limes, juiced
• For the curry:
• 2 T peanut oil
• 6 free-range chicken breasts, cubed
• 2 x 400 ml cans coconut milk
• 2 T fish sauce
• 1 T palm sugar, grated
• 1 stalk lemongrass, bruised
• 2 T lime juice
• 2 x 100 g packets Woolworths medium egg noodles, cooked according to package instructions
• 4 sprigs mint
• 4 sprigs basil
• 1 red chilli, finely sliced
• 20 g Woolworths crispy onion sprinkle
• 50 g coconut chunks, grated