Chicken Red Thai Curry

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.

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.

Now for curry, Chop Vegetables (I took Mushrooms, Baby Corns, Onion and Capsicum) and chicken into bite-size pieces.

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.

In the same pot, add 1 tsp of oil. And add green chilli and vegetables in it and saute it till those become translucent.

Take red curry paste in 1 bowl and add the same amount of water in it. And make it a thin paste.

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.

Serve it with Steamed Rice. I even like to combine it with spaghetti or Indian Rice Ghavan.