• Preeth 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.


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.

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