Chicken Red Thai Curry | How to make Chicken Red Thai Curry

By Easy Kitchen With Poonam  |  18th Feb 2018  |  
5 from 1 review Rate It!
  • Chicken Red Thai Curry, How to make Chicken Red Thai Curry
Chicken Red Thai Curryby Easy Kitchen With Poonam
  • Prep Time

    30

    mins
  • Cook Time

    0

    mins
  • Serves

    4

    People

3

1

About Chicken Red Thai Curry Recipe

This is my version of Thai curry. Because not all ingredients for Thai curry get available to us all the time, I tried to replace it with available ingredients. Though the taste was little different, it was delicious.

Chicken Red Thai Curry

Ingredients to make Chicken Red Thai Curry

  • For Homemade Red Curry Paste-
  • 3 tbsp of Kashmiri red chilli Powder or
  • 5-6 Dry red chillies Soaked in water
  • 4 tsp coriander seeds
  • 1-2 Fresh lemon Grass Stalks
  • 2 Fresh bay leaves
  • 2 tsp lemon zest
  • 1/4th Cup of Fresh garlic
  • 5 Small to Medium Red onion
  • 2 tbsp Fresh coriander Stems
  • 5 Fresh Hot red chilli
  • 4 tsp Fresh ginger
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp oil for Grinding
  • for curry-
  • 1 tsp Butter and oil
  • 1 cup Bite-size chunks of Vegetables
  • 1 cup Boneless chicken cut into small cubes
  • 250 ml Fresh First Press coconut Cream
  • 2 tbsp sugar
  • 1 tbsp garlic
  • 1 tsp black pepper powder
  • 1 green chilli roughly chopped
  • 2 tbsp Red Curry Paste (approx)
  • salt as per taste

How to make Chicken Red Thai Curry

  1. For Curry, we will start by making curry paste first. For that take all ingredients mentioned in a list for curry paste. Instead of taking Dry Red Chilli I used Kashmiri red chilli powder for brighter colour. Instead of Kafir Lime Leaves, I used Bay leaves and Lemon Zest, even galangal wasn't available, so I used Ginger. Ginger is a bit stronger than Galangal. So use it carefully so that it won't overpower the taste in the recipe.
  2. Take all ingredients in grinding jar and make a paste of it. Then I prefer to add 1 tbsp of oil in it and grind it again for a smoother texture. Then just put it in an airtight glass container and store it in the refrigerator.
  3. Now for curry, Chop Vegetables (I took Mushrooms, Baby Corns, Onion and Capsicum) and chicken into bite-size pieces.
  4. Then first take 1 tsp butter in a cooking pot. First, add finely chopped garlic in it and let it gets light golden. Then saute chicken pieces with a pinch of black pepper and pinch of salt in it and let it cook completely. Once it is done, take it off the pot.
  5. In the same pot, add 1 tsp of oil. And add green chilli and vegetables in it and saute it till those become translucent.
  6. Take red curry paste in 1 bowl and add the same amount of water in it. And make it a thin paste.
  7. Now add coconut milk in a cooking pot and stir it. Also, add sugar, salt (as curry paste also has salt in it, adjust accordingly) and curry paste and mix it. Let it boil for 2-3 mins on low flame. And Our Chicken Red Thai Curry is ready to serve.
  8. Serve it with Steamed Rice. I even like to combine it with spaghetti or Indian Rice Ghavan.

Reviews for Chicken Red Thai Curry (1)

Shelly Sharma7 months ago

Excellent recipe.
Reply