Thai Style Red Chicken Curry
Thai Style Red Chicken Curry

Hey everyone, 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. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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.

Thai Style Red Chicken Curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Thai Style Red Chicken Curry is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

Pour in the coconut milk and stir in the lime leaves, sugar and fish sauce. Add in the red pepper and cook until tender. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce.

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.

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. There are many versions of red curry - two others are included on this list (see "Jungle Curry" and "Penang Curry" below). What makes Thai red curry red? So if you like spicy, you'll love this red curry chicken recipe. Like yellow and green Thai curries, red curry is fragrant, and healthy too.

So that’s going to wrap it up with this exceptional food thai style red chicken curry recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!