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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