Thai Red Curry Recipe

Ingredients:

  • 2 pounds chicken, cut in bite sized pieces
  • 2 tablespoons olive oil
  • 10-12 basil leaves
  • 2 green chili peppers, seeded, halved
  • 2 red chili peppers, seeded, halved
  • 2 kaffir lime leaves, crushed
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  • 1 tablespoon sweet basil
  • 3-4 tablespoons red curry paste (see below)

Ingredients for seasoning:

  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce

Ingredients for the red curry paste:

  • 4 garlic cloves
  • 5 shallots
  • 2 coriander roots
  • 2 tablespoons chili paste
  • 1 tablespoon coriander powder
  • 1 teaspoon grated lemon rind
  • 1 teaspoon white pepper, ground
  • 1/2 cup lemongrass, thinly sliced

Directions:
Grind and combine all ingredients for the red curry paste, then put the powder in a jar, so you can store it for later use.

Brown the chicken in olive oil, then mix it with the thick coconut milk and cook it over moderate heat for about 10-15 minutes or until the meat is tender (the cooking time depends on the chicken pieces size). Warm the thin coconut milk, then add 3-4 tablespoons of red curry paste. Continue cooking on low heat and keep stirring. When you see oil separating from the mixture, add the cooked chicken, red and green chili peppers, kaffir lime leaves and seasoning. Keep cooking for about 15-20 more minutes or until the gravy becomes thick.

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Easy Chicken Curry Recipe

Ingredients:

  • 1 free range chicken
  • 4-5 medium sized onions, peeled
  • 4-5 medium sized tomatoes, roughly chopped
  • 10 garlic cloves, peeled
  • 1 ginger stick, peeled
  • 3-4 leaves fresh coriander
  • 4 tablespoons ghee
  • 4-5 cloves
  • 1 cinnamon stick
  • 4-5 green cardamoms
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons coriander powder
  • 2 tablespoons cumin powder
  • 1 teaspoon red chili powder
  • Salt to taste

Directions:
Clean the chicken, skin it and cut it into eight pieces on the bone. Grate or finely chop the onions. Grind ginger and garlic to a fine paste. Puree the tomatoes. Thoroughly wash and finely chop the coriander leaves.

Heat ghee in a thick-bottomed frying pan, then add cinnamon, green cardamoms and cloves. Stir-fry for about 30 seconds. Sauté the onion until it turns golden brown. Add ginger and garlic and continue to cook for a few more minutes. Add turmeric powder, red chili powder, coriander powder and cumin powder. Mix everything very well, add pureed tomatoes and stir. Continue cooking.

When oil separates from the masala, add the chicken pieces and salt to taste. Cook on high temperature for about five minutes. Add two cups of water, bring the food to a boil, cover the pan and cook at medium temperature for about 20-30 minutes or until the chicken is fully done. Sprinkle some garam masala powder and garnish with chopped coriander leaves. Serve hot.

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