Sep 28, 2010

Thai Red Chicken Curry

Thai Red Chicken Curry ( Hot & Spicy )

Serves: 3

You will need

2 teaspoon cooking oil
25 g Thai red curry paste
200 ml thick coconut milk
300 g chicken pieces
1 tablespoon Fish Sauce
1 tablespoon fresh basil leaves ( optional )


Heat the oil in a large skillet on medium-high heat.

Add the curry paste and stir until bubbling.

Add the chicken pieces and saute on a medium heat for 5 minutes.
Add thick coconut milk and mix it well. Cover with a lid and cook on a low heat for 15 minutes or till 3/4 th done.

Add fish sauce and cook again for 10 minutes or till done.

Garnish with basil or coriander leaves.

Serve with rice or noodles.

Thai red curry paste available @ Nuts N’ Spices, Anna Nagar, Chennai & Thai fish sauce available @ Yes Yes Super Market, Anna Nagar, Chennai.


Daniel Bingham said...

Thai red curry paste is also available at your local open air market down the road if you just happen to live in Thailand. Which I do :D

Your picture looks amazing by the way! Almost exactly like a red curry I had at a roti stand here the other day. Although I thought roti were more Malaysian?

At least, this place was supposed to be Thai-Malaysian food. Maybe the curry was a Thai curry with roti. I wouldn't really know what a real red curry looks like (despite being here a solid 4 months at this point). We usually get green curry, if we're going to get a curry, because I don't do spicy so well.

Yeah, yeah, I know. I'm in Thailand, I'm going to have to get over it. I'm working on it ;)

Priya Suresh said...

Droolworthy curry, makes me hungry..