Chicken Thai Red curry

February 26, 2012 Posted by

Thai red curry comes very close to Konkani curries with predominant coconut flavour and hence both hubby and me end up ordering it a lot when we eat out. One day I came across Thai red curry paste and thought I will try this. The gravy tasted so good that I make it very regularly and have also planted lemon grass and basil at home so that I can use freshly cut lemon grass and basil leaves in the curry. Here is how I cook it.

1.     Marinate 250 gms of boneless chicken cubes with salt and pepper powder and keep aside some time.
2.     In a saucepan, add 1 packet red thai curry paste (I use Real Thai Red Curry paste) and sauté on low flame
3.     Add 2 cups of thick coconut milk to the paste and let it reach a boil. You can extract fresh coconut milk but since it is cumbersome I use store bought coconut milk powder and mix it with water. Simmer the mixture for 5 mins
4.     Add 1tbsp soya sauce, 1 tbsp fish sauce, a pinch of sugar (brown sugar is preferable) and some lemon grass roughly chopped. Stir and simmer for 5 mins
5.     Add around 10 basil leaves and remove from heat and keep aside.
6.     In another non stick pan, add 2 tsp olive oil. When the oil is hot add the chicken cubes and sauté. Saute for 4-5 mins till the chicken cubes are no longer pink.
7.     Add 1 cup of bell pepper diced into cubes, ½ cup of carrot diced into cubes, 1 cup of zucchini  and 1 cup of broccoli cut into florets and sauté until the vegetables are done
8.     Add the sauce that we kept aside earlier to the pan and simmer for 5 mins.
9.     Add some coriander stalksroughly chopped at the end and remove from heat.

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2 thoughts on “Chicken Thai Red curry”

  1. Yum! I want it too. And I see that you have tried Malwani chicken too 🙂 Yum

  2. Shweta says:

    Hey Mayuresh..
    Thanks for your comments
    Do let me know if you tried this dish and how it turned out!

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