Thai Style Red Chicken Curry
Thai Style Red Chicken Curry

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, thai style red chicken curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Thai Red Curry - everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce We love Thai Red Curry for the flavour, the creamy sauce, and how can one not love the colour!! This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce.

Thai Style Red Chicken Curry is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Thai Style Red Chicken Curry is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook thai style red chicken curry using 26 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Thai Style Red Chicken Curry:
  1. Get 500 gms Chicken pieces (I use some boneless and some bone in)
  2. Make ready 1 big Potato
  3. Make ready 1 big Carrot
  4. Take 2 chopped Onion
  5. Prepare 4-5 chopped Garlic
  6. Take 1 inch chopped Galangal/Ginger
  7. Prepare 1-2 chopped fresh red Chilli
  8. Take 1/2 teaspoon Turmeric powder
  9. Take 1/2 teaspoon Cumin powder
  10. Prepare 1 teaspoon Curry powder/Coriander powder
  11. Get 400 ml Coconut milk (I used can)
  12. Prepare 3 tablespoons Cooking oil
  13. Make ready to taste Salt
  14. Get 2 tablespoons red Curry paste
  15. Prepare As required Spring onion, Mint leaves to garnish
  16. Make ready for Red curry paste–
  17. Make ready 1 tablespoon Ginger-Garlic paste
  18. Prepare 2 sticks Lemon grass(if not available add 1 lemon leave)
  19. Prepare 5-6 dry red Chillies (soaked for an hour with hot water)
  20. Take 5-6 stock of Coriander stem (optional, I didn't use)
  21. Make ready 1 Zest of Lemon
  22. Make ready 1 tablespoon Lemon juice
  23. Get 1 teaspoon Salt
  24. Take 1 teaspoon Sugar
  25. Prepare 1/2 teaspoon Cumin powder
  26. Take 1/2 teaspoon Curry powder/Coriander powder

Thai Red Chicken Curry, Sawadtee Kaa! Going back to the Thai food, I want to make red chicken curry that is so easy to make and quick to put together. Perfect for weeknight's meal and it is not that spicy either. Thai Red Curry Chicken with sweet and tender kabocha squash.

Steps to make Thai Style Red Chicken Curry:
  1. Soak 5-6 red chilli in hot water for an hour.
  2. Chop lemon grass in small pieces. If you don't get them use chopped fresh lemon leave.
  3. To make curry paste take a grinder jar and add in soaked red chillies, ginger-garlic paste, lemon grass,lemon zest, cumin powder, curry powder/coriander powder, sugar, salt and lemon juice.
  4. Grind to a smooth paste with little water. Keep aside. If you like you can also add some chopped coriander stem during grinding. I personally don't like it's taste and hence didn't add.
  5. Take 500 g chicken. I used both bone in and some boneless. You can use only boneless pieces if you like. Chicken with bone gives more flavour to the dish.
  6. I also used some veggies like potato and carrot. You can skip using them or you can use other veggies also you like. I used carrot as it's sweetness help to balance the pungency of the curry.
  7. Heat a saucepan with 3 tablespoons of cooking oil. Saute chopped ginger-garlic and red chilli for 15-20 seconds.
  8. Add in chopped onion and cook until they become soft.
  9. Now add in prepared red curry paste and stir well to fry for 2 minutes. Your kitchen will fill with aroma of lemon grass.
  10. Add in 2 tablespoons of water to prevent the spices from burning.
  11. Add in chicken pieces, stir well to mix.
  12. Also add in the potato and carrot pieces, cumin powder, curry powder, turmeric powder and salt.
  13. Stir well so that everything incorporates nicely and then add in 2 cups of hot water.
  14. Cover and cook in medium heat for 30 minutes or until chicken and veggies cook completely.
  15. Open unshaken can of coconut milk. Spoon out 1 tablespoon of thick coconut cream from the top to garnish.Keep aside.
  16. When chicken and veggies cook completely, add in the coconut milk to the curry. Keep flame in low heat so that milk doesn't curdle in hot curry.
  17. Cook the curry in medium heat for further 5 minutes to come to a boil. Adjust seasoning. The taste should be pungent with slight sweetness. Remove from heat.
  18. Transfer to serving bowl, garnish with coconut cream, spring onion and mint leaves.
  19. Serve with some thai jesmine rice.

Remove from heat, taste and adjust seasoning with the remaining fish. With red Thai curry paste, fish sauce and groundnut oil to flavour this dish along with lime, it will soon become a family favourite. Coconut milk is what gives this dish a really creamy texture too. Our Green Circle chicken legs are simmered in rich coconut cream, spicy chili paste, and aromatics for an easy, better-than-takeout dinner in no time flat. Heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.

So that is going to wrap it up for this special food thai style red chicken curry recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!