Thai Style Red Chicken Curry
Thai Style Red Chicken Curry

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thai style red chicken curry. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Thai Style Red Chicken Curry is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Thai Style Red Chicken Curry is something which I’ve loved my entire life. They’re fine and they look wonderful.

Combine the first five ingredients in a large skillet. Stir in vegetables; return to a boil. Thai Red Curry - everything we know and love about Thai food!

To begin with this recipe, we have to first prepare a few components. You can have thai style red chicken curry using 26 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Thai Style Red Chicken Curry:
  1. Take 500 gms Chicken pieces (I use some boneless and some bone in)
  2. Get 1 big Potato
  3. Take 1 big Carrot
  4. Make ready 2 chopped Onion
  5. Prepare 4-5 chopped Garlic
  6. Get 1 inch chopped Galangal/Ginger
  7. Prepare 1-2 chopped fresh red Chilli
  8. Make ready 1/2 teaspoon Turmeric powder
  9. Prepare 1/2 teaspoon Cumin powder
  10. Prepare 1 teaspoon Curry powder/Coriander powder
  11. Get 400 ml Coconut milk (I used can)
  12. Make ready 3 tablespoons Cooking oil
  13. Prepare to taste Salt
  14. Take 2 tablespoons red Curry paste
  15. Prepare As required Spring onion, Mint leaves to garnish
  16. Prepare for Red curry paste–
  17. Take 1 tablespoon Ginger-Garlic paste
  18. Prepare 2 sticks Lemon grass(if not available add 1 lemon leave)
  19. Make ready 5-6 dry red Chillies (soaked for an hour with hot water)
  20. Make ready 5-6 stock of Coriander stem (optional, I didn't use)
  21. Make ready 1 Zest of Lemon
  22. Get 1 tablespoon Lemon juice
  23. Prepare 1 teaspoon Salt
  24. Make ready 1 teaspoon Sugar
  25. Get 1/2 teaspoon Cumin powder
  26. Make ready 1/2 teaspoon Curry powder/Coriander powder

Soften onion in a little oil over a medium heat, then add the chicken and cook until sealed.; Add garlic, ginger, lemongrass paste and a crumbled stock cube and stir together to coat the chicken.; Add the curry paste and stir together.; Add coconut milk, fish sauce, sugar, bamboo shoots. 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. Heat the oil in a large skillet over medium-high heat.

Steps to make Thai Style Red Chicken Curry:
  1. Soak 5-6 red chilli in hot water for an hour.
  2. Chop lemon grass in small pieces. If you don't get them use chopped fresh lemon leave.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Heat a saucepan with 3 tablespoons of cooking oil. Saute chopped ginger-garlic and red chilli for 15-20 seconds.
  8. Add in chopped onion and cook until they become soft.
  9. Now add in prepared red curry paste and stir well to fry for 2 minutes. Your kitchen will fill with aroma of lemon grass.
  10. Add in 2 tablespoons of water to prevent the spices from burning.
  11. Add in chicken pieces, stir well to mix.
  12. Also add in the potato and carrot pieces, cumin powder, curry powder, turmeric powder and salt.
  13. Stir well so that everything incorporates nicely and then add in 2 cups of hot water.
  14. Cover and cook in medium heat for 30 minutes or until chicken and veggies cook completely.
  15. Open unshaken can of coconut milk. Spoon out 1 tablespoon of thick coconut cream from the top to garnish.Keep aside.
  16. 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.
  17. 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.
  18. Transfer to serving bowl, garnish with coconut cream, spring onion and mint leaves.
  19. Serve with some thai jesmine rice.

Mix in the curry paste, zucchini, bell pepper, carrot and onion. Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. My love for Thai food knows no bounds.

So that is going to wrap it up with this special food thai style red chicken curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Happy cooking!