For chicken red curry, you will need:

1 medium chicken, cut into quarters
4 kaffir lime leaves (purchased frozen at Asian stores), OR substitute 2 tbsp. lime juice and zest of 1 lime
1 tsp. cinnamon
fresh coriander for garnish
1.5 can coconut milk
1 cup red onion, sliced
8 slices ginger
5 cloves garlic
2 Tbsp. tomato ketchup, OR tomato paste + 1/2 tsp. sugar
5 Tbsp. fish sauce
2 Tbsp. chili powder (North American type)
2 Tbsp. ground cumin
2 Tbsp. ground coriander
3 heaping tsp. brown sugar
4 tsp. shrimp paste (available by the jar at Asian stores)
2 fresh red chilies, chopped
1 red bell pepper, chopped
4 tomatoes, sliced into wedges
4 pak choi’s chopped
3 tbsp oil
2 tbsp tomato puree
2 cup chicken stock

(serves 4)

In a large frying pan, fry the chicken quarters in the oil over medium heat until the outside is browned. Remove and set aside. Fry all the herbs, sauces, seasoning, vegetables and spices (except the fresh coriander and the pak choi) in the oil and juice in the pan but do not burn. Return the chicken to the pan and coat it in the seasoning. Add the chicken stock. Stir well and bring to boil. Turn down the heat, cover and simmer until the chicken is cooked through, around 25-30 minutes depending on the appliance. Add the coconut milk and pak choi and bring back to boil. Sprinkle the fresh coriander over the top and serve.