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

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  • čas přidán 21. 07. 2023
  • 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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