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Components for Chicken Thai Red Curry:

( Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken Thighs – 1 pound or 450 gms (cut into 3 inch long strips).

Authentic Thai Red Curry paste:.

– Dried Red Chilles- 12-14 (Byadgi Chillies).
– Thai Red chillies-10-12 small ones.
– Galangal- 1 tbsp, peeled & sliced- 10 gms.
– Garlic cloves – 4-6 peeled & entire … 5 gms.
– Lemongrass- 2 tablespoon sliced … 16 gms.
– Red shallots halved-4- 40 gms.
– Coriander stem & roots- 1 tablespoon chopped.
– Lime passion- 1 tsp.
– (Had actually sliced the skin of lemon and then added).
– Shrimp paste (in oil?)- 1 tsp.
– (Optional) (Did not add).
– Reserved chilli soaking water- 4-5 tablespoon.
– Coriander powder- 1/2 tsp.
– Cumin powder- 1/2 tsp.
( Make a paste of these items and then include around 7-8 tbsp of the paste in cooking.

Other Components:.
– Kaffir Lime Leaves- 5-6.
– Lemon lawn stalk- 1 tbsp (thinly sliced).
– Chicken Stock (optional)- 1/2 cup.
– Fish Sauce- 3 tsp.
– Brown sugar- 1-1.5 tablespoon.
– Thick coconut milk- 300 ml.
– Water -50 ml (if required).
– Red pepper-75 gms.
– Yellow pepper- 75 gms.
– Thai Basil Leaves- 15-20 Leaves.
– Salt-1 tsp.
– Oil – 3-4 tbsp.

Preparation:.

– Peel and slice the galangal and peel the garlic cloves.
– For the lemon lawn, peel and remove the external layers and after that slice into thin circles.
– Peel the shallots and cut into halves.
– Wash the coriander stems and roots well and then slice it.
– For the lime, (preferably Kafir Lime) remove only the skin with a knife and after that slice it or utilize lime passion.
– For the dried red chilles, if readily available use Byadgi/Kashmiri chillies. Cut them and remove the seeds. Soak these in hot water for around 30 minutes till softened.
– Take out the chillies from water and add it to a grinder. Add all the other ingredients too.
– In addition, in case Thai Red Chillies are readily available, add 10-12 of those.
– Grind it into a rough paste.
– Now add the water in which chillies were soaked and mix into a smooth paste.
– Use 7-8 tablespoon of the paste in the recipe.
– Cut the thigh boneless pieces to thick strips.
– Also great slice the lemon turf stalk for usage in the gravy.
– Cut the red & yellow peppers into thick slices.

Process:.

– Heat oil in a flat pan and include the Thai Red curry paste.
– Fry on medium heat for 1 min, and then add the Kaffir Lime leaves and thinly sliced up Lemon lawn stalk.
– Mix and fry on medium heat for around 5 mins till oil separates.
– Now include the chicken stock and cook on medium heat for around 3 mins till oil separates.
– Add the chicken pieces and salt & then mix and fry on medium heat for another 5-6 mins.
– Also add the pepper slices and a pinch of salt and after that sauté for 1-2 minutes.
– Lower heat & then add thick coconut milk, Fish sauce & Brown sugar.
– Mix and cover & prepare on low heat for 10-15 minutes.
– Include water if required.
– Garnish with Thai basil leaves.
– Simmer on low heat for around 2 minutes.
– Serve with Jasmine rice or white rice.

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