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By Chef Chandan Prajapati

Thai Chicken In Red Curry

INGREDIENTS

Chicken slices- 500 gm

Oil - 1 tbsp

Eggplant baby wedges - 50 gm

Bell pepper ( red, green, yellow) julienne - 50 gm

Mushroom - 50 gm

Lemongrass julienne - 20 gm

Lemon juice - 1 tsp

Coconut milk - 200 ml

Kaffir lime leaves - 3 - 4

Basil leaves - 3-4

Kaffir lime rind chopped - 1/2 lime rind

Plum Sugar - 2 tsp

Salt to taste

White pepper powder - 1 tsp

Fish sauce - 1 tsp

RED CURRY PASTE

Thai red chilly - 10

Galangal ( Thai ginger) - 40 gm

Lemongrass - 60 gm

Coriander root washed and chopped - 50 gm

Basil leaves - 5 each

Lemon Leaves - 2 each

Garlic peeled - 8 cloves

Shallots - 5 each

Whole coriander seeds - 1 tsp

Cumin - 1 tsp

Black pepper powder - 1 tsp

Shrimp Paste if available - 1 tsp

GARNISH

Fried Basil leaves - 3-4

 

METHOD

1. Make a red curry paste by heating all the ingredients for red curry paste on a dry pan. Dry roast it for 2 minutes on a low heat. Make a paste of all the ingredients by pounding with a mortar and pestle or by grinding or by blending in a mixer machine. 

2. Heat a wok or a kadhai. Add oil in the wok. Heat the oil and the red curry paste and saute for 1 minute. Add chicken slices and saute for 3 minutes. Add coconut milk and bring to a boil. 

3. Now add eggplant wedges, colored bell pepper julienne, mushroom, lemongrass julienne, kaffir lime, lemon juice, rind, basil leaves, salt, pepper and fish sauce. Cook till the chicken and vegetables are done. Adjust seasoning.

4. Garnish with fried basil leaves and serve hot with steamed rice.

 

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