Thai Red Curry Chicken, one of my favourite thai dish. Its little spicy and aromatic flavour with lemon grass. Here is simple recipe for you all to try.
- Boneless Chicken 500gm, cubed
- Onion 1 medium size, thinly sliced
- Carrot 1 medium size
- Thai Red eye chilli 2 nos, chopped
- Brown sugar 2 tsp
- Fish Sauce 1 tbsp
- Dried Lime Leaves 3 nos
- Coconut Milk 400 ml
- Lemon grass stalk
- Thai red curry paste 4 to 5 tbsp
- Coriander leaves few chopped
Take 1/2 cup of water in a small sauce pan and add one stump lemon grass and boil in low medium flame for 5 to 6 minutes. Then put off flame and keep it aside.
Marinate chicken pieces with little salt and pepper powder and 1/2 tsp of lemon juice and keep it aside for 15 to 20 minutes. After that shallow fry marinated chicken pieces. Not to be crispy.
Heat oil in a wok or deep pan and add the sliced onion. Saute for 3 to 5 minutes until soft and translucent. Add red curry paste and stir well for 1 minute. Add chopped red chilli and saute well. Now add shallow fried chicken pieces and carrot. And stir well until masala coat well. Now add the lemon grass stalk, fish sauce, sugar and lime leaves. Cover and cook for 4 minutes. Now open the lid and add the coconut milk. Bring to boil reduce the heat and simmer, uncovered and cook for 10 minutes until the chicken is cooked. Stir curry in-between. Check salt if needed add accordingly. Add chopped coriander leaves. Serve warm with Thai white rice.
If you are buying Thai Red Curry paste, read instructions on the packet and use accordingly. If you want to make Thai Red curry paste at home, then follow below recipe.
Thai Red Curry Paste
- Shallots / Small onion 2 chopped
- Dry Red Chilli / Cayenne
- Garlic 4 cloves
- Galangal / Ginger 1 medium piece sliced
- Cumin Powder 1 tsp
- Coriander Powder 1 tsp
- Black Pepper Powder 1/4 tsp
- Shrimp Paste 1 tsp
- Chilli Powder 1 tsp
- Lime Juice 2 tbsp
- Cinnamon Powder 1/4 tsp
Grind all ingredients together and make paste and use this, chilli adjust according to ur spice level.