Thai red chicken curry

Thai red chicken curry which is hot and spicy but can be made mild by reducing chillies. Thai red chicken curry can be prepared as the same method as green chicken curry. The difference is I have used with bones in red curry can use boneless pieces. This curry was hot for me, so I have added sugar and coconut milk more and lemon juice at the end. With this red curry paste can prepare tradional red curry with pumpkin, duck, beef and other vegetables.

I have prepared this with red curry paste. My red curry paste will not be as reddish as bought from the stores or super markets.

Ingredients

  1. Chicken (with bones) – 400 gms
  2. Oil – 3 tbsp
  3. Red curry paste – 2 tbsp
  4. Lemon grass (chopped) – 1
  5. Fish sauce – 1 tbsp
  6. Palm sugar or castor sugar – 2 tsp
  7. Kaffir lime leaves – 2 tsp
  8. Red chilli (chopped or sliced) – 1
  9. Coriander leaves (chopped) – 3 tbsp
  10. Coconut milk – 1 cup
  11. Thick coconut milk – 1 1/2 cup
  12. Lime juice – 1 tbsp

Method

  1. I have used thigh and leg chicken pieces for this curry. You can use boneless chicken pieces as well.
  2. Roughly chop the lemon grass by crushing it slightly and keep it aside or use the left over and remaining of lemon grasses which were used for making paste. It gives more flavour to the curry.
  3. Cut or slice chicken pieces into small chunks.
  4. Preheat the vessel or wok/kadai with oil; add the red curry paste, sauté for 2 to 3min on medium flame, to release its fragrance and it is roasted in oil well.
  5. Add chicken stock cube, lemon grass, red chilli sauté for 1 min.
  6. Add the chicken pieces and sauté for 3 mins.
  7. Add coconut milk 1 cup, cook for 10 mins, with the lid closed.
  8. Stir the curry every time you add an ingredient.
  9. Add sugar, fish sauce, kaffir lime leaves and cook for 5 mins. Close the lid and cook or you can keep it open.
  10. Add the thick coconut milk cook for 10 min on medium flame until chicken is soft and tender.
  11. Add coriander leaves or basil leaves, stir well, close the lid and simmer the flame for 12 to 15min.
  12. Garnish with coriander leaves, serve with coconut milk rice or plain jasmine rice; it goes well with our normal rice too.

Notes

  1. If the curry becomes thick add thin coconut milk and cook for few min.
  2. You can prepare this curry with red curry paste 2 and can use coconut cream to have the glossy texture.
  3. If it is too salty add sugar or lime juice, if too spicy add more coconut milk.
  4. Taste and see what seasoning is required. I didn’t add any salt as fish sauce has a salt content.
  5. If red curry paste is made earlier then it is very easy and simple to cook.
  6. You can add mushroom, thai eggplant and other vegetables you like.

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