Thai – Food Blog by Richard Harris Soans

Red Thai Chicken Panang Curry

Richard Harris Soans — Mon, 09 Aug 2021 04:18:49 +0000

Main Description.

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.

Ingredients

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)

Serves

People

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Instruction

01
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.
02
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
03
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.

Tips

Make sure you do not over cook the Chicken Thighs as they cook faster.
Use the Coconut Powder with hot water to make the coconut milk
Add any veggies of your choice
This Aromatic Red curry goes Very well with jasmine rice or any rice.
This is a Spicy dish, if any time you feel the dish is more spicy than you prefer, you can always mellow it down by using 1 cup of additional Coconut milk.

Green Chicken Thai Curry

Richard Harris Soans — Sat, 17 Jul 2021 17:13:17 +0000

Main Description.

As this is a Thai curry based on coconut milk and fresh Green chilies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. Its ingredients are not exactly fixed.

it is believed that Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926.

Ingredients

250 Gms Boneless Chicken Thighs (cut into bite sizes)
4 Green Chilies
1 Thumb size Ginger whole
1/2 Pod Garlic
2 large Stalks of Lemon Grass
10 Stalks of Spring Onions
7 Kaffir Lime Leaves
1/2 Lime Juice
1 Tbsp Crushed Coriander seeds
1/2 Tbsp Cumin Seeds Powder
salt to taste
1/2 Tsp White Pepper Powder
2 Tsps Fish Sauce
1 Bunch of Fresh Coriander Leaves.
1/2 Cup Water
1 Large Bowl of Coconut milk (add Coconut milk powder Mixed with hot water)
100 Gms Mushrooms
100 Gms Zucchini
100 Gms Broccoli
2 Tbsp Olive Oil
1 Chicken Cube Mixed with little hot water (optional)

Serves

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Instruction

01
Add salt to taste & half of the white Crushed White Pepper mentioned in the ingredients section to the Boneless Chicken & Marinate for 10 Mins.
02
In a Mixer grinder add the green chilies, ginger, garlic. lemon grass, spring onions, kaffir lime leaves, lime juice, coriander powder, cumin powder, half of the pepper powder mentioned in the ingredients secton, salt to taste, fish sauce, fresh coriander leaves, little drinking water and grind it to a smooth paste
03
In a Heated pan. add the olive oil and open fry the chicken in batches 2 mins on each side, once it is cooked remove and keep aside.
04
In the same Pan used for chicken frying add the Green smooth paste, and fry for 3 to 4 mins, till all the raw smell disappears.
05
Add the Broccolis, Zucchinis and Mushrooms and stir fry for 2 mins, add the coconut milk and bring it to a boil, add the fried Chicken pieces and chicken cube mixed with very little hot water further cook for 3 to 4 mins.

Tips

Make sure you do not over cook the Chicken Thighs as they cook faster.
Use the Coconut Powder with hot water to make the coconut milk
Add any veggies of your choice
This Aromatic Green curry goes Very well with jasmine rice.
If your would like, I have this video recipe on my youtube channel called thelittlechefinme RHS

Chicken Red Thai Curry Rice

Richard Harris Soans — Thu, 11 Mar 2021 18:14:41 +0000

Main Description.

Red Thai Curries are very popular all over the world for their coconut and fresh ingredients which are locally available in their region. My first experience of eating a Thai curry was in Dubai, and immediately i loved it, as the taste related so similar like our own Mangalorean cuisine from where we Soans originally come from.

Ingredients

500 gms chicken thighs cut into bite size
3 Tablespoon Coconut oil
1 Tablespoon Chopped Onions
1 Tablespoon Chopped Ginger
1 Tablespoon Chopped Garlic
200 GMs Vegetables of your Choice
(Broccoli, Capsicums, Mushrooms)
1/2 Teaspoon Black Crushed Pepper
Salt to taste
1.5 Tablespoon ready-made Red Thai paste
2 coconut milk up to 2 cups
1 Tablespoon Fish sauce
1 Teaspoon Red Chili for garnishing

Serves

People

Print Recipe

Instructions

01
In a frying pan, add half of the oil as per the above ingredients section, add the chicken pieces, and fry the chicken for 5 to 6 mins, as soon as the chicken is fried and water(stock) is released, remove and keep it aside in another vessel.
02
In the same pan add the remaining oil, add chopped onions, ginger and garlic, sauté well till it’s translucent, add vegetables of your choice.
03
Add black pepper & salt to taste, and stir fry it for 3 mins, remove only the veggies and keep it aside, as we would not like them to be over cooked.
04
Add Red Thai curry ready-made paste, and fry it for 2 mins and keep stirring, add the coconut milk and bring it to a boil, add the fried chicken and mix well.
05
Add Fish sauce, mix well and let it further cook for 15 mins, finally add the Vegetables that were stir fried earlier, and garnish roughly sliced red chilies.

Tips

Buy a Premium brand of Red Thai curry paste, it comes handy as Thai ingredients are not available everywhere.
You can always use a chicken cube stock mixed with little hot water.
Best with Rice.