Thai Red Curry Recipe With Chicken
Here is a Thai Red Curry Recipe with chicken made from homemade red curry paste that you can store for a month.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 dried red chillies (preferably Kashmiri Red Chilli)
- 1/2 Cup water
- 1/2 Cup shallots (sambar onion)
- 2 tabespoon garlic cloves
- 1 tablespoon grated galangal or ginger
- 2 tablespoon chopped lemongrass
- 1 tablespoon coriander seeds (sabut dhaniya)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon salt or to taste
- 1/2 teaspoon black peppercorns (sabut kali mirch)
- 1/2 teaspoon lemon zest
- 4 tablespoon groundnut oil
- 250 gram boneless chicken pieces
- 1/4 Cup french beans, cut into one-inch pieces
- 1/2 Cup yellow pumpkin, diced
- 2 Cup thin coconut milk
- 1 tablespoon dark brown sugar
- 1 teaspoon fish sauce
- Salt to taste
- 1/4 Cup water
- 2 Thai birds eye chili
- 4 kaffir lime leaves
- 1/4 Cup Thai basil leaves
- 2 tablespoon chopped fresh cilantro
Instructions
- 1
Discard the crown of dried red chillies. Roughly chop them. Discard the seeds if you do not want spicy curry.
- 2
Soak red chillies in hot water. Cover and set aside for 15 minutes.
- 3
Clean the stalk of lemongrass. Wash to remove dirt. Thinly slice the stalk/stem and not the leaves.
- 4
Scrape the skin of the galangal. Wash it. Either grate or chop it
- 5
Dry roast the coriander seeds, cumin, and peppercorns for 1 minute only to release their aroma.
- 6
To make the paste, add soaked chillies, lemongrass, galangal, roasted spices, salt, garlic, shallots, and lemon zest, to a mixer. Blend the ingredients to a smooth paste using the soaked chilli hot water.
- 7
You must scrap the ingredients a few times and add water in small batches to make a smooth paste.
- 8
Transfer it to a bowl to make curry or store it in an airtight container in the refrigerator.
- 9
Clean, wash, and pat dry the chicken pieces. Set them aside.
- 10
Heat oil in a wok or large saucepan over medium flame. Stir in the curry paste and cook for 2 to 3 minutes or till the oil starts separating from the paste.
- 11
Add chicken pieces. Stir-fry till chicken pieces turn pale white. Add 2 tablespoons of coconut milk if the curry paste sticks to the wok or burns.
- 12
Add sugar, fish sauce, vegetables, and salt. Combine and cook for 1 minute.
- 13
Add the remaining coconut milk along with kaffir lime leaves, water, red chillies, and stir to combine. Taste and season with salt accordingly.
- 14
Bring slowly to a boil, then reduce the heat to low and simmer, covered, for 6 – 8 minutes or until chicken and vegetables are cooked.
- 15
Before serving, add Thai basil and chopped cilantro.
- 16
Serve Thai Red Curry warm with jasmine rice.