Chicken in Thai Red Curry

Laughter is the brightest when food is the
best, as was yesterday at dinner. Chicken in Thai red curry was simply
delicious, fragrant and packed with flavor punch.

I have started exploring Thai cooking lately. Even
though have made a couple of Thai dishes before like fried rice, corn fritters
Thai style etc. but never took pictures L,
never had even thought that I would start blogging one day. Got tempted to make
this delicious recipe after having it at one of the restaurant during our
family lunch.

A classic Thai curry with coconut milk, red
curry paste, chicken and lots of veggies. Super easy to make a meal packed with
flavors and incredibly authentic. I decided to make red curry paste at home,
which gave the dish distinct flavor and color. After all those efforts, i’m
really happy to have created this best tasting and yet simple Thai red curry. The
chicken was very tender and moist, the veggies tender crisp in a gravy that had
perfect balance of heat from the curry paste and delicately flavored with coconut
milk.

My decision to make red curry paste at home proved
to be rewarding. The aroma of red chilies, lime leaves, galangal, and coriander
filled the entire kitchen. Making my own curry paste helped control the amount
of heat as my family does not eat too much spicy food. You can store the curry
paste for up to two weeks in refrigerator in an airtight container.

Follow
the process below to make this yummy curry.

Chicken in Thai red curry

Ingredients

3 tablespoons red
curry paste (recipe given below)
1
can coconut milk (approx 400 gms)
¼ cup
chicken stock
2 teaspoon fish sauce
1 ½ chicken breast, cut into bite size pieces
½ yellow
bell pepper
½ green
bell pepper
12 –
15 green beans cut into 1 ½ inch length (blanched)
1
onion, finely chopped
2
cloves garlic, chopped
1 tsp
fresh grated ginger
¹⁄₄ cup fresh
basil leaves
1 tbsp vegetable oil

Instructions

1. Heat oil in saucepan; add chopped onions, garlic and ginger. Cook,
stirring occasionally for about 3 minutes. Add the curry paste and cook for
about a minute. Add chicken and cook, stirring occasionally for about 2
minutes.

2. Add coconut milk, chicken stock and bring to boil. Reduce the heat
and simmer for about 20 minutes. The sauce will reduce and thicken by now.

3. Add the beans, bell peppers and continue to cook for about 5
minutes or until just tender crisp. Add the fish sauce, basil leaves at this
stage. Add salt, and check for seasoning.

4. Once done garnish with some basil leaves and birds eye chili.
Serve with steamed rice.

Thai Red Curry PasteOut Our Top
Curries Recipe

Ingredients

·
10 whole dried red chilies, soaked in warm water for 15 minutes and
drained

·
3/4 cup roughly chopped onions

·
1/4 cup finely chopped lemon grass

·
2 tbsp coriander seeds

·
1 tbsp cumin seeds

·
1 tbsp roughly chopped galangal

·
1 tbsp finely chopped coriander stems

·
2 tsp roughly chopped garlic

·
2 tbsp grated lemon rind