Sunday, 5 August 2012

Thai Chicken Red Curry

This traditional Thai Red Curry Recipe is redolent and sumptuous, and can be made anywhere from mild to red-hot spicy, depending on your preference. It starts with a homemade Thai red curry paste which is easily put together with Pestel & Mortar or your food processor. Add coconut milk, chicken, and some vegetables, and you have a healthy and hearty curry dish that will awaken your senses and boost your mood. Note that although this dish would traditionally have been simmered over a fire or stovetop you may freely use your electric Oven/Stove.

Preparation -

In pestel-mortar make paste of:
1 medium green lemon zest
3 inches of ginger
1-1/2 garlic pod
1-1/2 tbsp red chilli powder

  • Heat pan and add 300ml of coconut milk. Boil till it is slightly thick.
  • Add the whole red curry paste and sauté till oil starts to separate
  • Add salt as per taste
  • Now add 700 gms of boneless chicken breast. Saute it till it turns slightly golden.
  • Add water and let it boil for 10-15 mins.
  • Add 1 tbsp fish sauce.
  • Now add 1 cup pea eggplants. Cover and cook till done. (You can also add any of the seasonal vegetable as per your taste.)
  • Add 1/2 tbsp basil leaves and 2 Stalk of green Onion. Simmer for 1-2 mins.
Serve hot with steamed rice. Let me know how yours turned out. Bon Appétit !!

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