Chicken pieces cooked with vegetables in this flavourful curry full of thai flavours made with freshly ground thai curry paste.THAI CHICKEN CURRY - (Serves - 4)Ingredients250 grams boneless chicken, cut into ½ inch pieces1 tablespoon oil1 tablespoon chopped garlic¼ medium green zucchini, choppedSalt to taste2 cups chicken stock1 teaspoon brown sugar1 teaspoon soy sauce1 cup coconut milk4-6 fresh basil leaves, chopped½ cup cubed mixed bell peppersA fresh basil leaf for garnishingThai red curry paste8-10 dried red chillies, soaked1 teaspoon coriander seeds1 inch lemon grass, finely choppedSalt to taste6-8 black peppercorns 1 teaspoon cumin seeds5-6 shallots1 tablespoon chopped fresh coriander stems½ inch galangal, chopped1 tablespoon chopped garlicMethod1. To prepare Thai red curry paste, grind together coriander seeds, lemon grass, salt, black peppercorns, cumin seeds, shallots, coriander stems, galangal, garlic and dried red chillies alongwith some water to make a smooth paste. Transfer in a bowl.2. Heat oil in a deep non-stick pan. Add 1 tablespoon garlic and sauté for 30 seconds. Add 2 tablespoons Thai red curry paste, mix well and sauté for 1 minute. 3. Add chicken and zucchini and mix. Add salt, mix and cook for 1 minute. Add chicken stock and mix. 4. Add brown sugar and soy sauce, mix, cover and cook for 4-5 minutes. Add coconut milk and mix. Add basil leaves, mix and cook on low heat for 2 minutes. 5. Add mixed bell peppers, mix and cook for 1 minute. 6. Serve hot garnished with basil leaf.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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