Friday, October 14, 2011
Thai Chicken Curry
Thai red chicken curry (for four people):
1 lb chicken skinless, boneless chicken (in bite sized pieces)
1 cup Coconut milk
turmeric 1/2 tsp
corainder pwd 1/2 tsp
chilli pwd 1/2 tsp opt....u can use chillipaste
ginger small piece
lemon grass 1
chilli paste 1/2 tsp
make a paste of the above..
Handful of Thai Sweet Basil
2 Red Chillies
lime to decorate
Cooking Time: 30 minutes to 1 hour.
Cut the chicken up into small bite size pieces .Heat a pan add oil and the paste fry well until raw smell goes...add the 1/2 cup coconut milk n chicken salt add turmeric n corainder pwd..
Add the remaining coconut milk. Season with and salt and bring back to a boil.add red capsicum n boil until they cook..
Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.
Note ; I love Thai food...so gave it a try...n tasted gud..
u can reduce amt of coconut milk as u require thin or thick...
can add any veges beans..snowpeas brnjal babycorn..n make a vege thai curry instead..
i didnt use fish sauce as i dont take seafood..if u have can use it..
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