Thai Red Curry
The base Thai red curry paste is traditionally made fresh with mortar and simple kitchen tools, and it remains moist throughout the preparation process. The red coloring is derived from dry red Chilies Thai red curry pastes are readily available in super markets, which have a shelf life span for up to 2 years, Make sure you get a nice brand, which makes life easier.
150 Gms Boneless Chicken Thighs (cut into bite sizes)
2 Red Chilies
1 Tbsp Chopped onions.
1 Tbsp Spoon Galangal (Thai) Ginger Chopped
1 Tbsp Chopped Garlic
2 large Stalks of Lemon Grass roughly cut
1 Tsp of Roughly Chopped Spring Onions
5 Kaffir Lime Leaves
salt to taste
1/2 Tsp Crushed Black Pepper Powder
1 Tbsp Fish Sauce
2 Large Bowl of Coconut milk (add Coconut milk powder Mixed with hot water)
100 Gms Mushrooms
100 Gms Zucchini
100 Gms Broccoli
3 Tbsp Red Thai Curry Paste (Ready made)
In a Heated Frying Pan, add coconut oil, as soon as the oil is hot, add the Chicken pieces and fry them for two mins on high heat, add salt to taste and black peppers, move the chicken pieces on the one side of the pan.
In the same Pan, add Chopped onions and fry for 1 minute, add Ginger and Garlic, fry for 2 mins, Add the Broccolis, Zucchinis and Mushrooms and stir fry for 2 to 3 mins, add the Kafir lime leaves, Lemon Grass stalks, and cook them for 3 to 4 mins, add the Red Curry Paste, fry and mix for 1 min
Add the coconut milk and bring it to a boil, and keep mixing and make sure the lumps are not formed, cook for 3 to 4 mins max, add the red chilies and spring onions for garnishing, finally add the fish sauce and further cook for 2 mins.
Make sure you do not over cook the Chicken Thighs as they cook faster.