How to make Thai Chicken Red Curry -
Enjoy this delicious Thai Red Curry with some freshly steamed rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Oil (ऑइल)
Cuisine : Thai
Course : Main Course Chicken
For more recipes related to Thai Chicken Red Curry checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Sunheri Chicken Greek Chicken with Herby Vegetable Couscous Chicken with Chorizo and Potatoes Dum Ka Murgh
Thai Chicken Red Curry Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thai Chicken Red Curry Recipe
Boneless chicken cut into cubes 200 grams
Oil 1 tablespoon
Garlic finely chopped 4-5 cloves
Lemon grass stalks finely chopped 2 tablespoons
Medium carrot cut into diamonds 1
Cauliflower small florets 8-10
Small brinjals halved vertically 2-3
French beans cut into 1 inch pieces 3-4
Coconut milk 1 1/2 cups
Salt to taste
Fresh Thai basil leaves 4-5 + to garnish
Red curry paste
Galangal sliced 1 inch
Shallots peeled 5-6
Coriander seeds 2 teaspoons
Cumin seeds 2 teaspoons
Fresh coriander stems 8-10
Garlic 4-5 cloves
Lemon grass stalk chopped 6 inches
Kaffir lime rind grated 1/2 teaspoon
Dried red chillies soaked and drained 8-10
Method
Step 1
To make the red curry paste, put galangal, shallots, coriander seeds, cumin seeds, coriander stems, garlic, lemon grass, kaffir lime rind, red chillies and little water in a grinder jar and grind to a smooth paste.
Step 2
Heat oil in a non-stick pan, add garlic and lemon grass, mix and sauté for 1 minute. Add carrots, cauliflower and the red curry paste and mix well. Add 1 cup water and mix well. Add brinjals, French beans and chicken, mix and cook till the chicken is completely done.
Step 3
Add coconut milk and salt and mix well. Add fresh basil leaves and mix.
Step 4
Transfer the curry into a serving bowl, garnish with basil leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
