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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