Thai Red Curry Chicken

Ingredients

• 6 dried red chillies (preferably Kashmiri Red Chilli)
• ½ Cup water
• ½ Cup shallots (sambar onion)
• 2 tabespoon garlic cloves
• 1 tablespoon grated galangal or ginger
• 2 tablespoon chopped lemongrass
• 1 tablespoon coriander seeds (sabut dhaniya)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon salt or to taste
• ½ teaspoon black peppercorns (sabut kali mirch)
• ½ teaspoon lemon zest

Ingredients For Curry

• 4 tablespoon groundnut oil
• 250 gram boneless chicken pieces
• ¼ Cup french beans, cut into one-inch pieces
• ½ Cup yellow pumpkin, diced
• 2 Cup thin coconut milk
• 1 tablespoon dark brown sugar
• 1 teaspoon fish sauce
• Salt to taste
• ¼ Cup water
• 2 Thai birds eye chili
• 4 kaffir lime leaves
• ¼ Cup Thai basil leaves
• 2 tablespoon chopped fresh cilantro

Instructions

Prepare Red Curry Paste

• Discard the crown of dried red chillies. Roughly chop them. Discard the seeds if you do not want spicy curry.
• Soak red chillies in hot water. Cover and set aside for 15 minutes.
• Clean the stalk of lemongrass. Wash to remove dirt. Thinly slice the stalk/stem and not the leaves.
• Scrape the skin of the galangal. Wash it. Either grate or chop it
• Dry roast the coriander seeds, cumin, and peppercorns for 1 minute only to release their aroma.
• To make the paste, add soaked chillies, lemongrass, galangal, roasted spices, salt, garlic, shallots, and lemon zest, to a mixer. Blend the ingredients to a smooth paste using the soaked chilli hot water.
• You must scrap the ingredients a few times and add water in small batches to make a smooth paste.
• Transfer it to a bowl to make curry or store it in an airtight container in the refrigerator.

Prepare Thai Red Curry With Chicken

• Clean, wash, and pat dry the chicken pieces. Set them aside.
• Heat oil in a wok or large saucepan over medium flame. Stir in the curry paste and cook for 2 to 3 minutes or till the oil starts separating from the paste.
• Add chicken pieces. Stir-fry till chicken pieces turn pale white. Add 2 tablespoons of coconut milk if the curry paste sticks to the wok or burns.
• Add sugar, fish sauce, vegetables, and salt. Combine and cook for 1 minute.
• Add the remaining coconut milk along with kaffir lime leaves, water, red chillies, and stir to combine. Taste and season with salt accordingly.
• Bring slowly to a boil, then reduce the heat to low and simmer, covered, for 6 – 8 minutes or until chicken and vegetables are cooked.
• Before serving, add Thai basil and chopped cilantro.
• Serve Thai Red Curry warm with jasmine rice.