Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Red Thai Curry Recipe Biography

 

Source link(Google.com.pk)



   Ingredients

    1/2 medium whole chicken, cut into parts, or equivalent of breast or thigh
    1 red bell pepper, chopped
    2 tomatoes, sliced into small chunks
    Optional: 1-2 cups chopped eggplant, skin left on
    2 kaffir lime leaves, OR substitute bay leaves
    1/2 cinnamon stick (OR add 1/4 tsp. cinnamon to the sauce)
    handful fresh basil and coriander/cilantro
    RED CURRY SAUCE:
    1 can coconut milk
    2-3 Tbsp. minced fresh lemongrass, OR bottled/frozen prepared lemongrass
    1 shallots OR 1/4 cup purple onion, sliced
    1 thumb-size piece galangal OR ginger, grated
    4-5 cloves garlic
    1-2 fresh red chilies, sliced, OR 1/2 to 1 tsp. cayenne pepper, to taste
    2 Tbsp. tomato ketchup or cooked tomato puree
    2 Tbsp. fish sauce
    1+1/2 to 2 Tbsp. chili powder, depending on how spicy you want it (North American chili powder from the supermarket)
    1/2 tsp. ground cumin
    1/2 tsp. ground coriander
    1 Tbsp. brown sugar, + more to taste
    1 tsp.shrimp paste
    2 Tbsp. fresh lime juice

    Prep Time: 15 minutes
    Cook Time: 60 minutes

    Total Time: 75 minutes
    Yield: SERVES 3-4 as a Main Entree

Preparation

    Preheat oven to 350 degrees. Then place chicken pieces in a fairly large casserole dish.
    Place all curry sauce ingredients in a food processor or blender. Process well. Pour the curry sauce over the chicken. Add the chopped eggplant (if using), plus kaffir lime leaves/bay leaf and cinnamon stick, mixing everything into the sauce. Cover and bake 45 minutes at 350 degrees. Note: if you prefer more sauce, add 1/4 to 1/3 cup good-tasting chicken stock. (If you prefer to cook this curry on your stovetop, see instructions below*.)
    Remove dish from oven. Add the bell pepper and tomato, stirring them into the sauce. Return curry to the oven for 15-20 minutes, or until both chicken and vegetables are well cooked.
    Do a taste test, looking for a balance of flavors. If not salty or flavorful enough, add up to 1 Tbsp. more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili/cayenne pepper.
    Ladle the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander (cilantro), and serve with plenty of Thai jasmine rice. ENJOY!

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Red Thai Curry Recipe Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics