How to Make Thai Red Curry
Thai Red Curry is a very tasty dish which adds great value to your regular meals. It is quite easy to make. All you need is a little time and few ingredients.
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 3 to 4 servings
Utensils: Bowls, spoons, fork, spatula, skillet and saucepan.
Ingredients
Whole chicken, cut into parts, or equivalent of breast or thigh: 1/2 Kilogram
Red bell pepper, chopped: 1
Tomatoes, sliced into small chunks: 2
Chopped eggplant, skin left on (optional): 1-2 cups
Kaffir lime leaves, or substitute bay leaves: 2
Cinnamon sticks: ½ (or add 1/4 tsp. Cinnamon to the sauce)
Fresh basil and coriander/cilantro: handful
Red curry sauce:
Can coconut milk: 1
Minced fresh lemongrass or bottled/frozen prepared lemongrass: 2-3 tbsp.
Shallots or 1/4 cup purple onion, sliced: 1
Thumb-size piece galangal or ginger, grated: 1
Cloves garlic: 4-5
Fresh red chillies, sliced, or 1/2 to 1 tsp. Cayenne pepper, to taste: 1-2
Tomato ketchup or cooked tomato puree: 2 tbsp.
Fish sauce: 2 tbsp.
Chilli powder, depending on how spicy you want it (North American chilli powder from the supermarket): 1+1/2 to 2 tbsp.
Ground cumin: 1/2 tsp.
Ground coriander: 1/2 tsp.
Brown sugar, + more to taste: 1 tbsp.
Shrimp paste: 1 tsp.
Fresh lime juice: 2 tbsp.
Instructions
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1
First of all, you have to preheat the oven to around 350 degrees F. After that, place the chicken pieces in a large casserole dish. Then, put all the curry sauce ingredients in a blender or a food processor and mix them well.
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2
Pour the curry sauce on the chicken pieces. Now, add the chopped eggplant along with kaffir lime leaves and cinnamon stick. Mix all the ingredients well with each other. Bake them for around 45 minutes in the oven.
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3
Take the dish out of the oven and add tomato along with bell pepper in it. Keep stirring the mixture and then place it in the oven again for around 20 minutes. In order to check the balance of flavours, taste the curry. After that, add salt or lemon juice. Then, add brown sugar along with coconut milk. You can also add chillies and crushed cayenne pepper if you want.
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4
Take the serving bowl and put the curry in it. Sprinkle coriander and serve with Thai jasmine rice. Enjoy your meal.
: 1-2 cups
Kaffir lime leaves, or substitute bay leaves: 2
Cinnamon sticks: ½ (or add 1/4 tsp. Cinnamon to the sauce)
Fresh basil and coriander/cilantro: handful
Red curry sauce:
Can coconut milk: 1
Minced fresh lemongrass or bottled/frozen prepared lemongrass: 2-3 tbsp.
Shallots or 1/4 cup purple onion, sliced: 1
Thumb-size piece galangal or ginger, grated: 1
Cloves garlic: 4-5
Fresh red chillies, sliced, or 1/2 to 1 tsp. Cayenne pepper, to taste: 1-2
Tomato ketchup or cooked tomato puree: 2 tbsp.
Fish sauce: 2 tbsp.
Chilli powder, depending on how spicy you want it (North American chilli powder from the supermarket): 1+1/2 to 2 tbsp.
Ground cumin: 1/2 tsp.
Ground coriander: 1/2 tsp.
Brown sugar, + more to taste: 1 tbsp.
Shrimp paste: 1 tsp.
Fresh lime juice: 2 tbsp.Next%20stop%3A%20Pinterest "Pin It")
