Thai Red Curry With Chicken Recipe
Ingredients
| Boneless chicken | 400 Gram, diced | |
| Red curry paste | 1 Tablespoon | |
| Coconut milk | 2 Cup (16 tbs) | |
| Fish sauce | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 1/2 Teaspoon | |
| Kaffir lime leaves | 5 , halved | |
| Lengthwise | 1 , sliced | |
| 1/2 cup of sweet basil leaves (optional) | ||
| RED CURRY PASTE | ||
| 3 tbsps of chopped shallot or onion | ||
| Garlic | 4 Tablespoon, chopped | |
| 1 tbsp of chopped galangal or Indian ginger | ||
| Lemon grass | 2 Tablespoon, chopped | |
| 2 tsps of chopped kaffir lime rind or Indian lime | ||
| 1 tbsp of chopped coriander root 20 pepper corns | ||
| Shrimp paste | 1 Teaspoon | |
| Coriander seeds | 1 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Red chillies | 12 Small, dried | |
Directions
In a pot, bring half the coconut milk to a slow boil stirring constantly.
Put in the red curry paste and chicken, stir well, and cook until done (about 5 minutes).
Add the remaining coconut milk, sugar and fish sauce and bring slowly to a boil.
Add salt to taste.
Add kaffir lime leaves, and chilli and remove from heat.
Garnish with sweet basi n a wok over low heat, put the coriander seeds and cumin seeds and fry dry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
Then add the coriander, cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Put in the red curry paste and chicken, stir well, and cook until done (about 5 minutes).
Add the remaining coconut milk, sugar and fish sauce and bring slowly to a boil.
Add salt to taste.
Add kaffir lime leaves, and chilli and remove from heat.
Garnish with sweet basi n a wok over low heat, put the coriander seeds and cumin seeds and fry dry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
Then add the coriander, cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Chef
