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Thai Red Curry With Chicken

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Ingredients
  Diced boneless chicken 400 Gram
  Red curry paste 1 Tablespoon
  Coconut milk 2 Cup (32 tbs)
  Fish sauce 2 Tablespoon
  Salt 1⁄4 Teaspoon
  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
  Peppercorns 20
  Shrimp paste 1 Teaspoon
  Coriander seeds 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Fresh red chilies/Dried red chilies 12 Small
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.

Recipe Summary

Cuisine: 
Thai
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Chicken

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