Name: THAI RED CHICKEN CURRY recipe by Shobha Keshwani at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Chicken ..... 250 gms (preferably boneless); Thai red curry paste ..... 2-3 tbsps ( add according to your taste and liking); Red capsicum/ bell pepper .. 1/4 cup (cut into cubes); Snow peas ..... few pods (cut into big pieces); Carrot ..... few thin slices; Baby corn ... 2-3 (cut into 2 ); Shiitake mushrooms .. 1/4 cup (sliced); Cherry tomatoes ..... few; Shallots .......... 6-7 (peeled and cut); Basil leaves ... few; Kaffir lime leaves .. 1-2; Lemon grass .... 2-3 pieces; Coconut milk .... 1 cup; Garlic ..... 2-3 pieces (crushed); Soy sauce ..... 1 tsp (for marination); Fish sauce ........ 1 tsp; Sugar ............... 1/2 tsp; Lemon juice .... 1 tbsp; Oil .................. 2-3 tbsps; Salt ................ to taste (add carefully as the fish sauce is quite salty)

ABOUT THAI RED CHICKEN CURRY RECIPE

Here is an easy Thai red chicken curry recipe for you to prepare a delicious meal for your family. Serve it with plain boiled Jasmine rice and enjoy your "at-home" Thai curry meal.

Ingredients Serving: 4

Chicken ..... 250 gms (preferably boneless)
Thai red curry paste ..... 2-3 tbsps ( add according to your taste and liking)
Red capsicum/ bell pepper .. 1/4 cup (cut into cubes)
Snow peas ..... few pods (cut into big pieces)
Carrot ..... few thin slices
Baby corn ... 2-3 (cut into 2 )
Shiitake mushrooms .. 1/4 cup (sliced)
Cherry tomatoes ..... few
Shallots .......... 6-7 (peeled and cut)
Basil leaves ... few
Kaffir lime leaves .. 1-2
Lemon grass .... 2-3 pieces
Coconut milk .... 1 cup
Garlic ..... 2-3 pieces (crushed)
Soy sauce ..... 1 tsp (for marination)
Fish sauce ........ 1 tsp
Sugar ............... 1/2 tsp
Lemon juice .... 1 tbsp
Oil .................. 2-3 tbsps
Salt ................ to taste (add carefully as the fish sauce is quite salty)

Instructions

Cut the chicken into cubes and marinate it with little soy sauce and garlic paste.
Cut all your vegetables and keep them ready before you start cooking.
In a wok heat oil and fry the chicken pieces until they change the colour. Add the lemon grass and kaffir lime leaves while frying
Now add the shallots and all the vegetables one by one (except cherry tomatoes) stirring so that they get cooked evenly.
Take care not to overcook the vegetables as they have to remain slightly crunchier.
Add the coconut milk and half a cup of water.
Stir in the fish sauce, lemon juice, sugar and salt to taste.
Tear a few basil leaves and add to the boiling gravy along with the cherry tomatoes
Simmer for one minute and switch off the gas
Discard the lemon grass and kaffir lime leaves before serving.Garnish with fresh basil leaves.

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