Red Thai curry

Hello readers,

Today I'm going to share with you a famous Thai Cuisine "Red Thai Curry" recipe. Before that would like to share few information related 'Thai curry'. Thai food originated with the people who emigrated from southern Chinese provinces into mordern day Thailand many centuries ago. Hope you like the information.

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** If you are using ready made red curry paste then use 4 tbs paste for 1 kg chicken.

Ingredients:-

1. Boneless chicken (from thigh/breast pieces)-1kg.( In bite size pieces).

To make Red curry Paste:-

1. Shallot- 1 cup sliced.

2. Garlic cloves- 5-6(crushed)

3. Galangal (Thai ginger)- 2 inch(grated).

4. Ground Cumin-2 tsp.(dry roasted)

5. Ground coriander- 2 tsp.( Dry roasted)

6. Coriander Roots- 3-4(chopped).

7. Tomato puree- 4 tbs.

8. Shrimp paste-4 tsp.

9. Fresh lime juice- 3 tbs.

10. Palm sugar- 2 tbs.

11. Cinnamon (cassia) Powder- 1 tsp.

12. Thai red bird's eye chilis- 10 pieces.

For curry:-

2. Fresh kaffir lime leaves- 7-8 ( torn into pieces).

3. Eggplant- 400g( small bite shape).

4. Coconut milk-400 ml.

5. Palm sugar- 2 tbs.

6. Bamboo shoots- 400g( thinly sliced).

7. Thai fish sauce- 3 tbs.

8. Thai Basil- 2 Handful.

10.Thai red chilis- 3-4(chopped).

11. Peanut oil- 3 tbs.

12. Salt- to taste.

Preparation Method:-

Step -1. To make red curry paste add all ingredients in a grinder mentioned above except cinnamon (cassia) powder. Once all mixed well turn off grinder and take out the paste from grinder and keep aside in a bowl now add cassia powder and mix well.

Step- 2. Place a wok over medium high heat, add peanut oil, once oil heated up add red curry paste and saute for 1 minute, now add coconut milk (200ml) into it, stair continuously and bring to a boil until red oil comes to the surface. Add chicken pieces and saute until chicken turns white and is cooked through.

Step -3. Add bamboo shoots,small eggplant, lime leaves and remaining coconut milk. Palm sugar, salt( before adding salt taste curry once) and bring back to boil. Cook for 10 minutes in medium flame until gravy thickened. Turn of gas oven.

Step - 5. Garnish with Thai Basil and chopped Thai red chili.

Step- 6. Serve hot with Jasmine rice.

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