Thursday, June 17, 2010
Thai red chicken curry
1 kg chicken (skin it, clean & cut into 14-15 pieces)
1 can of straw mushrooms (add mushrooms of your choice)
2 cups of thick coconut milk (I make it with 1 cup of luke warm water, add about 8 tbsp of cocnut milk powder)
2 big lemons juice
1 tsp thai fish sauce (optional)
11/2 tsp salt
Thai red curry paste for grinding:
7 dry red chillies (I used kashmiri chillies for the colour)
7 thai birds eye chillies
1 inch pc of ginger
4 cloves of garlic
12-13 kaffir lime leaves
2inch pc of galangal (thai ginger)
4-5 leaves of lemon grass
1 medium onion chopped
1 tsp cummin seeds
2 tsp vinegar
Grind the above ingredients to a fine paste with 1/2 cup of water, keep it aside.
In a hot pan add 2 tbsp oil, add roughly cubed 2 medium onions fry for 10 seconds. Add the ground thai red curry paste, fry for 10 minutes on low flame. Add the chicken pieces, salt, 3/4 cup of water. Add the lime juice squeezed out of 2 big lemons. Add 4/5 kaffir lime leave and now let the curry boil, now lower the flame. Add the straw mushrooms and now cook the chicken & mushrooms for another 10-15 minutes. Add the thick coconut milk. Adjust the salt & lemon juice if you like it more tangy.
Enjoy this aromatic curry with plain steamed rice.