Thai Chicken Curry

by digitali

Thai Chicken CurryThai Red Chicken Curry

I was introduced to this awesome dish, Thai Chicken curry, in one of the Thai restaurants in Middle East. I liked it so much that I decided that this would find a place in foodsavory. I still can feel the tangy taste of the hot red chillies, blended with strong aroma and flavor of Lemon grass prepared with coconut milk in my portion of Thai Chicken curry. This is one of my favorite dish and I hope you like the recipe.

Ingredients – To make Chicken curry paste

1/4 cup of peeled shallot onion – chopped

4 – 5 cloves of garlic – minced
2 red chillis
Ginger about 1 thumb – grated
Lemongrass -1 stalk freshly minced
1 tsp. ground coriander
1 tsp. ground cumin
1 cup of chopped coriander leaves
1/2 tsp ground white pepper
1 tsp brown sugar
2 tsp lime juice
2 tsp fish sauce
2 tsp shrimp paste
2 tsp chilli powder
4 tsp thick coconut milk (or enough to keep the blades moving while churning the entire mixture into paste.

Red curry paste preparation

Put all the ingredients in a food processor and blend it to a thick paste consistency. If you find the paste to be too thick, use coconut milk to to blend the ingredients properly.

Ingredients for making Thai Chicken curry/ Thai Red chicken curry

1 chicken breast half (preferably cut into uniform sizes of 1 inches each)
Handful of Tofu cut into half.
4 tsp oil
4 tsp chicken stock
3 cloves of chopped garlic
2 shallot onion finely chopped
Lemongrass – 1 stalk freshly minced
2-3 tsp – Thai Red curry paste (preparation method given above), mix it with 2-3 tsp of water
2 lime leaves (Also known as Kaffir lime)
1 ginger piece – peeled and nicely chopped into small pieces
1 medium sized tomato sliced into wedges
About 150-200 gram coconut milk
1 tsp brown sugar
1 tsp fish sauce
1 handful of chopped coriander leaves (Cilantro) for garnishing.

Method of preparation- Thai Red Chicken Curry

Heat 2 tsp of oil in a pan until hot. Add chicken pieces and saute it until it is done. Remove it from the pan.

Add the chopped garlic, shallot and lemon grass in the same cooking pan and saute it till you get its fragrance.

Now add the Thai Red curry paste to it and add about 2 tsp of oil and fry it for about 30 seconds to 1 minute. Now to this add chicken stock and mix well.

Add tofu, cut chicken pieces, ginger and kaffir lime leaves, sliced tomatoes and mix it well. Pour coconut milk into the cooking pan and add about 1/2 cup of water. Now season the prepared mixture with thai fish sauce and brown sugar. Allow it to cook for 5-7 minutes by the covering the pan with a lid. Adjust the fish sauce as per your taste.

Garnish the cooked Thai Red Chicken curry with Cilantro i.e. coriander leaves.

This preparation goes well with hot rice.

Happy cooking!

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