Thai Chicken Red Curry | Sanjeev Kapoor Khazana

Enjoy this delicious Thai Red Curry with some freshly steamed rice to the side.

THAI CHICKEN RED CURRY

Ingredients

200 grams boneless chicken, cut into cubes
1 medium carrot, cut into diamonds
½ small cauliflower, separated into small florets
2-3 baby brinjals (chhotebaingan)
3-4 French beans, chopped
4-5 garlic cloves
5 lemon grass stalks
Salt to taste
¼ teaspoon lemon juice
1 cup coconut milk
1 tablespoon oil
1 teaspoon lemon juice
Salt to taste
¾ cup fresh coconut milk
2-3 Thai basil leaves+ for garnishing
Salt to taste
Red curry paste
Galangal
3 shallots
2 teaspoons coriander seeds
2 teaspoons cumin seeds (jeera)
3-inch lemon grass stalk
9 garlic cloves
¼ teaspoon kaffir lime rind
10 dried red chillies, soaked and drained

Method

1. To make the red curry paste, grind galangal, shallots, coriander seeds, cumin seeds, lemon grass, garlic, kafir lime, red chillies, and water to make a smooth paste.
2. Heat oil in a non-stick pan, add garlic and lemon grass, and sauté well. Add carrots, cauliflower, and mix well.
3. Add red curry paste, stir and cook for a minute. Add ¼ cup water, and mix well. Add brinjals, French beans, and chicken, mix and cook for 3-4 minutes.
4. Add salt and lemon juice, and stir well. Add coconut milk and mix.
5. Add basil leaves and stir well. Remove from heat and set aside.
6. Serve hot in a serving bowl. Garnish with basil leaves.

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Cuisine - Thai

Course - Main Course Chicken

Dish - Main Course Chicken