Thai Red Curry Chicken

recipe

INGREDIENTS

Shallots 3-4

Thai red chillies 12-15

Garlic cloves 4-5

Galangal root (sliced) 2-inch piece

Lemon grass white part (chopped) 1 tbs

Lime peel 1

Fresh coriander roots (chopped) 3-4

Kaffir lime leaves 5-6

White peppercorns ½ tsp

Cumin seeds (roasted & crushed) 1 tsp

Coriander seeds (roasted & crushed) 1 tsp

Salt 1 tsp or to taste

Brown sugar (powdered) 1 tbs

Water 3-4 tbs

Coconut milk 2 ½ cup

Fish sauce 1 ½ tbs

Boneless chicken cubes 300g

Zucchini (sliced) 1 cup (optional)

Capsicum (diced) 1 cup (optional)

Fresh basil leaves 10-12

Fresh basil leaves 5-6

DIRECTIONS

* In a grinder, add shallots, Thai red chillies, garlic, galangal root, white part of lemon grass, lime peel, fresh coriander roots, kaffir lime leaves, white peppercorns and grind well.

* Add cumin seeds, coriander seeds, salt, brown sugar, water and grind well. Thai red curry paste is ready!

* In a wok, add coconut milk and cook on medium flame until it reduces and thickens in consistency.

* Now add prepared Thai red curry paste (reserve 1-2 tbs for serving), mix well and cook on low flame for 2-3 minutes.

* Add coconut milk and mix well.

* Add fish sauce, mix well and bring it to boil.

* Add chicken and mix well, cover and cook on medium flame for 6-8 minutes.

* Add zucchini, capsicum and mix well, cover and cook on medium flame for 2-3 minutes.

* Add Thai red chillies, fresh basil leaves and mix well.

* Serve with boiled rice!

Courtesy: Food Fusion Recipe by Kanwal Mohsin