Red Curry Chicken (Ayam Phat Phet Kuah Merah)

Steps

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1. 1
   Prepare the paste ingredients: discard chili stalks and chop coarsely; slice fresh turmeric and galangal thinly; slice lemongrass and remove tough outer layers; roughly chop kaffir lime leaves, shallots and garlic; measure out shrimp paste and black pepper.
   ≈1:14
2. 2
   Place all spice ingredients in a blender, add water until half-submerged, and blend until very fine and smooth.
   ≈3:01
3. 3
   Cut chicken into bite-sized pieces and season with a little salt and turmeric powder.
   ≈3:13
4. 4
   Heat cooking oil and fry chicken until half-cooked, turning carefully, being mindful not to overcook.
   ≈3:44
5. 5
   Drain most of the oil, leaving a little in the pan, then add the ground spice paste and stir-fry over medium heat until very fragrant.
   ≈4:58
6. 6
   Add the half-fried chicken to the spice paste and mix well.
   ≈5:40
7. 7
   Add a little tamarind juice for sourness and palm sugar for sweetness (or use brown sugar if preferred). Add seasoning powder for additional flavour.
   ≈5:40
8. 8
   Tear fresh kaffir lime leaves and add to the pot, cover with a lid, and let the sauce reduce and absorb into the chicken until gravy thickens.
   ≈6:10
9. 9
   Add long beans near the end of cooking to keep them crisp; simmer gently just until tender-crisp.
   ≈7:02
10. 10
    Taste and adjust the balance of sour, salty, and sweet as needed, and check the consistency of the gravy. Garnish with sliced red chili before serving.
    ≈7:26
11. 11
    Serve piping hot with steamed white rice. Adjust the level of spiciness to your taste.
    ≈7:58