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Jules's Blurb: This is a tasty variation on Red Chicken Curry, it's one of Khwanjai's own recipes and came about because one day she had no fresh meat in the house but had some fried chicken left over, so  she made a curry out of it to keep the kids from going hungry. It gives the curry a nice crunchy texture and of course using all fresh ingredients, a very pleasant change
For clarity: In the video, we separate the tasks of "frying the chicken" and "making the curry sauce"
Our resident Chef; Khwanjai runs our Thai Cooking Classes , she often creates her own recipes which are reflected in our selection of Chicken Curry Recipes and don't worry, we cover Pork Red Curry, Beef Penang Curry and Duck Red Curry too
Khwanjai's Red Chicken Curries are famous amongst the locals for her ability to balance the power of the chillies with the more subtle ingredients so you get to enjoy every flavour with every mouthful, without losing the power of speech 
Fried Chicken Red Curry
(Choo-Chee Gai Tod)
How to Make This Red Curry
Ingredients: 
2-3 Chicken Thighs
3-4 Chillies (small hot chillies-Pik Ki Nu)
1/3 Cup Red/Green Sweet peppers (capsicum)
3 Large Kaffir Lime Leafs
1 -1 ½ Cup Coconut Milk (or) 1 tin = about 3-400g)
2 Cups of sunflower oil
2 tbs Fish Sauce
2 tbs Sugar
1 tbs Red Curry Paste
1 Chicken stock cube (or powder)
Preparation:
Cut the chicken open to expose the bones, (so it look like a steak with skin on one side and a bone stuck on the other) and slice some cuts into the flesh to ensure even cooking, leave the skin on, then soak in half the fish sauce for 30 minutes
Wash and cut red/green peppers and chillies and mix together
Slice kaffir lime leaves very finely, tear first, roll up and then slice off the roll (see video)
This is not a hugely spicy meal, so add an extra chilli to spice it up if you like but don't go mad or you'll spoil the whole flavour balance of the meal
Cooking Instructions:
Heat oil in a wok or large pan to medium heat, add the chicken, fry until you get a golden brown colour, remove and leave to drain
Pour 2/3 of the coconut milk into the wok, bring to boil, turn down heat & simmer until it reduces and becomes a creamy consistency. During this process the coconut milk will crack and separate.
Add the red curry paste & stir constantly until you have a great smell & colour (you will know)
Add remaining fish sauce, sugar, stock cube and continue stirring. When it's all blended nicely, pour in the remaining coconut milk.
Add red/green peppers & chillies, stir 3-4 minutes then add half the chopped kaffir lime leaves, a quick final stir and take off heat
Cut up the fried chicken, size wise, you should cut a thigh into 5-7 slices, removing bones optional, (Khwanjai loves to chew on 'em) put on a plate, pour the curry on top and sprinkle the remaining kaffir lime leaves on top to finish
Serving Suggestion:
A plate is always a good place to start, with a portion of the ever popular Jasmine rice, some cucumber slices and lettuce on the side wouldn't go amiss either. As a complimentary dish, you could also try our lettuce and pork soup a wonderful balance of light and delicate flavours to contrast beautifully with the curry
For the Best Results:
Members watch the video, the recipe and photo's only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste, but hey? We need to leave something for you to discover!!
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