- Preethi C.Vijay
Thai Red Curry Chicken
Thai Red curry- its beautiful, filled with fragrance, aromatic and it delivers bold flavors. There are numerous brands of Thai red curry paste available on the market. But to make one at home, is no herculean task. Its simple, that every ingredient when ground on a food processor leaves you with a spicy Thai red curry paste that can be used on many recipes adding veggies or chicken or even tofu. The best part about Thai red curry paste is that it bursts out flavors that is tongue tingling and definitely one hell of a delectable dish.
Traditionally Thai red curry paste requires Galangal, which almost looks like ginger but then its quite hard to chop or pound. I have substituted it with ginger and there would not be much difference in taste, except that galangal is little citrusy.
One of the main ingredient in any Thai cuisine is Fish sauce and shrimp paste. I would not suggest an alternative for fish sauce here in Thai red curry paste, as fish sauce gives the bold aroma needed.

Ingredients
For Thai Red Curry Paste
Shallots 3
Lemon grass chopped 3 tablespoon
Chilli powder 2 teaspoon
Garlic 4 cloves
Ginger 1 inch piece
Tomato ketchup 2 tablespoons
Fish Sauce 2 tablespoons
Dry red chilli 4 (soaked in hot water)
Coconut milk 3 tablespoons
Lemon juice 2 tablespoons
Sugar 1 teaspoon
Cumin Powder 1 teaspoon
Coriander powder 3/4 teaspoon
Cinnamon 1/4 inch
For Thai Red Curry Chicken
Chicken 300 gms
Thick Coconut milk 2 cups
Thai red curry paste 3 tablespoons
Salt as needed
Thai basil 4 to 5
Lemon grass 1 teaspoon chopped
Oil 3 tablespoon
How To Start
Place all ingredients in a blender and grind it into a smooth fragrant Thai red curry paste. You can store this freezer for almost 3 months.
Now to make Thai Red curry Chicken, Heat oil in a pan, add the chicken and fry well for 4 to 5 minutes. Now add the red curry paste and saute well for 3 minutes in low medium flame. Add the coconut milk, and check for salt, add if needed. Cook the gravy in low medium flame for 10 minutes, or until the gravy thickens and chicken is well cooked.
Serve hot with coconut milk rice or white rice, adding Thai Basil leaves on the gravy.