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The ingredients needed to make Thai Style Red Chicken Curry:
- You need 500 gms Chicken pieces (I use some boneless and some bone in)
- Use 1 big Potato
- Take 1 big Carrot
- Provide 2 chopped Onion
- Use 4-5 chopped Garlic
- Get 1 inch chopped Galangal/Ginger
- Provide 1-2 chopped fresh red Chilli
- Provide 1/2 teaspoon Turmeric powder
- Prepare 1/2 teaspoon Cumin powder
- Get 1 teaspoon Curry powder/Coriander powder
- Take 400 ml Coconut milk (I used can)
- Use 3 tablespoons Cooking oil
- Use to taste Salt
- Get 2 tablespoons red Curry paste
- Prepare As required Spring onion, Mint leaves to garnish
- Provide for Red curry paste–
- Provide 1 tablespoon Ginger-Garlic paste
- Prepare 2 sticks Lemon grass(if not available add 1 lemon leave)
- Use 5-6 dry red Chillies (soaked for an hour with hot water)
- Use 5-6 stock of Coriander stem (optional, I didn't use)
- Get 1 Zest of Lemon
- Use 1 tablespoon Lemon juice
- Take 1 teaspoon Salt
- Provide 1 teaspoon Sugar
- You need 1/2 teaspoon Cumin powder
- Take 1/2 teaspoon Curry powder/Coriander powder
Steps 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.
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