Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, thai style red chicken curry. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Thai Style Red Chicken Curry is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Thai Style Red Chicken Curry is something which I’ve loved my whole life. They’re nice and they look wonderful.
This Thai chicken curry is case in point. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. Combine the first five ingredients in a large skillet.
To get started with this recipe, we must first prepare a few components. You can cook thai style red chicken curry using 26 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Thai Style Red Chicken Curry:
- Get 500 gms Chicken pieces (I use some boneless and some bone in)
- Make ready 1 big Potato
- Prepare 1 big Carrot
- Take 2 chopped Onion
- Prepare 4-5 chopped Garlic
- Take 1 inch chopped Galangal/Ginger
- Make ready 1-2 chopped fresh red Chilli
- Make ready 1/2 teaspoon Turmeric powder
- Take 1/2 teaspoon Cumin powder
- Make ready 1 teaspoon Curry powder/Coriander powder
- Get 400 ml Coconut milk (I used can)
- Make ready 3 tablespoons Cooking oil
- Make ready to taste Salt
- Prepare 2 tablespoons red Curry paste
- Get As required Spring onion, Mint leaves to garnish
- Make ready for Red curry paste–
- Prepare 1 tablespoon Ginger-Garlic paste
- Make ready 2 sticks Lemon grass(if not available add 1 lemon leave)
- Prepare 5-6 dry red Chillies (soaked for an hour with hot water)
- Prepare 5-6 stock of Coriander stem (optional, I didn't use)
- Prepare 1 Zest of Lemon
- Get 1 tablespoon Lemon juice
- Get 1 teaspoon Salt
- Get 1 teaspoon Sugar
- Make ready 1/2 teaspoon Cumin powder
- Get 1/2 teaspoon Curry powder/Coriander powder
Thai Red Curry is a spicy, savory, coconut-based curry made with lemongrass, galangal, and dried red chili peppers. This easy one-pan recipe includes the option to make your own curry paste from scratch or use store-bought for an easy weeknight meal. Quick and easy Thai Style Red Curry Chicken: boneless chicken thighs simmered in a red curry and coconut milk sauce. If you are a lover of Thai food you will be a huge fan of this meal!
Instructions to make Thai Style Red Chicken Curry:
- Soak 5-6 red chilli in hot water for an hour.
- Chop lemon grass in small pieces. If you don't get them use chopped fresh lemon leave.
- To make curry paste take a grinder jar and add in soaked red chillies, ginger-garlic paste, lemon grass,lemon zest, cumin powder, curry powder/coriander powder, sugar, salt and lemon juice.
- Grind to a smooth paste with little water. Keep aside. If you like you can also add some chopped coriander stem during grinding. I personally don't like it's taste and hence didn't add.
- Take 500 g chicken. I used both bone in and some boneless. You can use only boneless pieces if you like. Chicken with bone gives more flavour to the dish.
- I also used some veggies like potato and carrot. You can skip using them or you can use other veggies also you like. I used carrot as it's sweetness help to balance the pungency of the curry.
- Heat a saucepan with 3 tablespoons of cooking oil. Saute chopped ginger-garlic and red chilli for 15-20 seconds.
- Add in chopped onion and cook until they become soft.
- Now add in prepared red curry paste and stir well to fry for 2 minutes. Your kitchen will fill with aroma of lemon grass.
- Add in 2 tablespoons of water to prevent the spices from burning.
- Add in chicken pieces, stir well to mix.
- Also add in the potato and carrot pieces, cumin powder, curry powder, turmeric powder and salt.
- Stir well so that everything incorporates nicely and then add in 2 cups of hot water.
- Cover and cook in medium heat for 30 minutes or until chicken and veggies cook completely.
- Open unshaken can of coconut milk. Spoon out 1 tablespoon of thick coconut cream from the top to garnish.Keep aside.
- When chicken and veggies cook completely, add in the coconut milk to the curry. Keep flame in low heat so that milk doesn't curdle in hot curry.
- Cook the curry in medium heat for further 5 minutes to come to a boil. Adjust seasoning. The taste should be pungent with slight sweetness. Remove from heat.
- Transfer to serving bowl, garnish with coconut cream, spring onion and mint leaves.
- Serve with some thai jesmine rice.
Resolution of the year: eat more Thai food. My love for Thai food knows absolutely no bounds. There are a few ingredients you'll need to ensure you get the most flavor out of this curry; coconut milk, Thai red curry paste, kaffir lime leaves and lemongrass. I can find them all at my local grocery store, but I've provided you with links on the ingredients to get the products on amazon if you cannot. Chicken curry is one of the most delicious Asian recipes you can make at home and this Thai-style red chicken curry with coconut milk is insanely delicious and easy, making it a great dinner that you can make for the entire family.
So that is going to wrap it up for this exceptional food thai style red chicken curry recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
