thai curry – Food Blog by Richard Harris Soans https://thelittlechefinme.com Mon, 09 Aug 2021 08:48:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://i0.wp.com/thelittlechefinme.com/wp-content/uploads/2021/03/favicon.png?fit=32%2C32&ssl=1 thai curry – Food Blog by Richard Harris Soans https://thelittlechefinme.com 32 32 190301631 Red Thai Chicken Panang Curry https://thelittlechefinme.com/myrecipe/red-thai-chicken-panang-curry/ https://thelittlechefinme.com/myrecipe/red-thai-chicken-panang-curry/#respond Mon, 09 Aug 2021 04:18:49 +0000 https://thelittlechefinme.com/myrecipe/green-chicken-thai-curry-copy/

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

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.
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Green Chicken Thai Curry https://thelittlechefinme.com/myrecipe/green-chicken-thai-curry/ https://thelittlechefinme.com/myrecipe/green-chicken-thai-curry/#respond Sat, 17 Jul 2021 17:13:17 +0000 https://thelittlechefinme.com/myrecipe/mutton-paya-soup-copy/

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
People

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
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