Step-by-Step Guide to Make Favorite Thai Style Red Chicken Curry
Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Easiest Way to Prepare Any-night-of-the-week Thai Style Red Chicken Curry. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Thai Style Red Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Style Red Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai Style Red Chicken Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Thai Style Red Chicken Curry estimated approx 45 min.
To get started with this recipe, we have to first prepare a few ingredients. You can have Thai Style Red Chicken Curry using 26 ingredients and 19 steps. Here is how you can achieve that.
#New #goldenapron3 #week23 Thai cuisine is very popular around the world and I love to make various veg and non veg soups. But I never tried thai chicken curry before though I tested in the restaurant. So today I made thai chicken red curry with homemade red curry paste. They are so delicious and flaourful that my family love them so much.
Ingredients and spices that need to be Get to make Thai Style Red Chicken Curry:
- 500 gms Chicken pieces (I use some boneless and some bone in)
- 1 big Potato
- 1 big Carrot
- 2 chopped Onion
- 4-5 chopped Garlic
- 1 inch chopped Galangal/Ginger
- 1-2 chopped fresh red Chilli
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Cumin powder
- 1 teaspoon Curry powder/Coriander powder
- 400 ml Coconut milk (I used can)
- 3 tablespoons Cooking oil
- to taste Salt
- 2 tablespoons red Curry paste
- As required Spring onion, Mint leaves to garnish
- for Red curry paste--
- 1 tablespoon Ginger-Garlic paste
- 2 sticks Lemon grass(if not available add 1 lemon leave)
- 5-6 dry red Chillies (soaked for an hour with hot water)
- 5-6 stock of Coriander stem (optional, I didn't use)
- 1 Zest of Lemon
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Curry powder/Coriander powder
Instructions to make 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.
While this is by no means the end all be all guide to cooking easy and quick lunches it's good food for thought. The expectation is that this will get your own creative juices flowing so you can prepare wonderful lunches for the family without the need to complete too terribly much heavy cooking from the process.
So that is going to wrap this up for this exceptional food Recipe of Award-winning Thai Style Red Chicken Curry. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!