Thai Red Curry With Chicken
|Diced boneless chicken||400 Gram|
|Red curry paste||1 Tablespoon|
|Coconut milk||2 Cup (32 tbs)|
|Fish sauce||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Kaffir lime leaves||5 , halved|
|Red chili||1 , sliced lengthwise into 8 pieces (Use Fresh Ones)|
|Sweet basil leaves||1⁄2 Cup (8 tbs)|
|For red curry paste|
|Chopped shallot/Chopped onion||3 Tablespoon|
|Chopped garlic||4 Tablespoon|
|Chopped galangal/Chopped indian ginger||1 Tablespoon|
|Chopped lemon grass||2 Tablespoon|
|Chopped kaffir lime rind/Chopped indian lime||2 Teaspoon|
|Chopped coriander root||1 Tablespoon|
|Shrimp paste||1 Teaspoon|
|Coriander seeds||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Fresh red chilies/Dried red chilies||12 Small|
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.