CHICKEN THAI RED CURRY | THAI RED CURRY WITH CHICKEN | THAI RED CURRY

Chicken Thai Red Curry | Thai Red Chicken Curry | Thai Red Chicken Recipe | Thai Red Curry | Thai Chicken Curry | Thai Red Curry Paste | Red Thai Curry Recipe | Thai Chicken Recipe | Thai Red Curry Chicken Recipe | Authentic Thai Red Curry Paste | Thai Chicken Recipe


Ingredients for Chicken Thai Red Curry:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken Thighs - 1 lb or 450 gms (cut into 3 inch long strips)

Authentic Thai Red Curry paste:

Dried Red Chilles- 12-14 (Byadgi Chillies)
Thai Red chillies-10-12 small ones
Galangal- 1 tbsp, peeled & chopped- 10 gms
Garlic cloves - 4-6 peeled & whole…5 gms
Lemongrass- 2 tbsp sliced…16 gms
Red shallots halved-4- 40 gms
Coriander stem & roots- 1 tbsp chopped
Lime zest- 1 tsp
(Had chopped the skin of lemon and then added)
Shrimp paste (in oil ?)- 1 tsp
(Optional) (Did not add)
Reserved chilli soaking water- 4-5 tbsp
Coriander powder- 1/2 tsp
Cumin powder- 1/2 tsp
(Make a paste of these items and then add around 7-8 tbsp of the paste in cooking.

Other Ingredients:
Kaffir Lime Leaves- 5-6
Lemon grass stalk- 1 tbsp (thinly sliced)
Chicken Stock (optional)- 1/2 cup
Fish Sauce- 3 tsp
Brown sugar- 1-1.5 tbsp
Thick coconut milk- 300 ml
Water -50 ml (if required)
Red pepper-75 gms
Yellow pepper- 75 gms
Thai Basil Leaves- 15-20 Leaves
Salt-1 tsp
Oil - 3-4 tbsp

Preparation:

Peel and slice the galangal and peel the garlic cloves.
For the lemon grass, peel and remove the outer layers and then slice into thin circles.
Peel the shallots and cut into halves.
Wash the coriander stems and roots well and then chop it.
For the lime, (preferably Kafir Lime) remove only the skin with a knife and then chop it or use lime zest.
For the dried red chilles, if available use Byadgi/Kashmiri chillies. Cut them and remove the seeds. Soak these in hot water for around 30 mins till softened.
Take out the chillies from water and add it to a grinder. Add all the other ingredients too.
In addition, in case Thai Red Chillies are available, add 10-12 of those
Grind it into a rough paste.
Now add the water in which chillies were soaked and blend into a smooth paste.
Use 7-8 tbsp of the paste in the recipe.
Cut the thigh boneless pieces to thick strips.
Also fine slice the lemon grass stalk for use in the gravy.
Cut the red & yellow peppers into thick slices.

Process:

Heat oil in a flat pan and add the Thai Red curry paste.
Fry on medium heat for 1 min, and then add the Kaffir Lime leaves and thinly sliced Lemon grass stalk.
Mix and fry on medium heat for around 5 mins till oil separates.
Now add the chicken stock and cook on medium heat for around 3 mins till oil separates.
Add the chicken pieces and salt & then mix and fry on medium heat for another 5-6 mins.
Also add the pepper slices and a pinch of salt and then sauté for 1-2 mins.
Lower heat & then add thick coconut milk, Fish sauce & Brown sugar.
Mix and cover & cook on low heat for 10-15 mins.
Add water if necessary.
Garnish with Thai basil leaves.
Simmer on low heat for around 2 mins.
Serve with Jasmine rice or white rice.








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