Thai Style Red Chicken Curry
Thai Style Red Chicken Curry

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, thai style red chicken curry. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai Style Red Chicken Curry is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Thai Style Red Chicken Curry is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Take 1 big Potato
  3. Make ready 1 big Carrot
  4. Prepare 2 chopped Onion
  5. Prepare 4-5 chopped Garlic
  6. Make ready 1 inch chopped Galangal/Ginger
  7. Make ready 1-2 chopped fresh red Chilli
  8. Get 1/2 teaspoon Turmeric powder
  9. Make ready 1/2 teaspoon Cumin powder
  10. Get 1 teaspoon Curry powder/Coriander powder
  11. Make ready 400 ml Coconut milk (I used can)
  12. Make ready 3 tablespoons Cooking oil
  13. Prepare to taste Salt
  14. Prepare 2 tablespoons red Curry paste
  15. Get As required Spring onion, Mint leaves to garnish
  16. Prepare for Red curry paste–
  17. Take 1 tablespoon Ginger-Garlic paste
  18. Get 2 sticks Lemon grass(if not available add 1 lemon leave)
  19. Get 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. Make ready 1 teaspoon Salt
  24. Take 1 teaspoon Sugar
  25. Take 1/2 teaspoon Cumin powder
  26. Get 1/2 teaspoon Curry powder/Coriander powder
Instructions 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.

So that’s going to wrap it up for this special 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 save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!