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Thai Style Red Chicken Curry
Thai Style Red Chicken Curry

Before you jump to Thai Style Red Chicken Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has fully changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some changes. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, mainly by making your cooking area more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is not that tough. It’s about being functional, more often than not.

We hope you got insight from reading it, now let’s go back to thai style red chicken curry recipe. To cook thai style red chicken curry you only need 26 ingredients and 19 steps. Here is how you do it.

The ingredients needed to make Thai Style Red Chicken Curry:
  1. Take 500 gms Chicken pieces (I use some boneless and some bone in)
  2. Take 1 big Potato
  3. Prepare 1 big Carrot
  4. Use 2 chopped Onion
  5. Provide 4-5 chopped Garlic
  6. You need 1 inch chopped Galangal/Ginger
  7. Take 1-2 chopped fresh red Chilli
  8. Use 1/2 teaspoon Turmeric powder
  9. Get 1/2 teaspoon Cumin powder
  10. Provide 1 teaspoon Curry powder/Coriander powder
  11. Use 400 ml Coconut milk (I used can)
  12. Use 3 tablespoons Cooking oil
  13. Get to taste Salt
  14. Use 2 tablespoons red Curry paste
  15. Get As required Spring onion, Mint leaves to garnish
  16. Take for Red curry paste–
  17. Take 1 tablespoon Ginger-Garlic paste
  18. Provide 2 sticks Lemon grass(if not available add 1 lemon leave)
  19. Get 5-6 dry red Chillies (soaked for an hour with hot water)
  20. Take 5-6 stock of Coriander stem (optional, I didn't use)
  21. Take 1 Zest of Lemon
  22. You need 1 tablespoon Lemon juice
  23. Prepare 1 teaspoon Salt
  24. Get 1 teaspoon Sugar
  25. Take 1/2 teaspoon Cumin powder
  26. Take 1/2 teaspoon Curry powder/Coriander powder
Instructions to make Thai Style Red Chicken Curry:
  1. Soak 5-6 red chilli in hot water for an hour.
  2. Chop lemon grass in small pieces. If you don't get them use chopped fresh lemon leave.
  3. To make curry paste take a grinder jar and add in soaked red chillies, ginger-garlic paste, lemon grass,lemon zest, cumin powder, curry powder/coriander powder, sugar, salt and lemon juice.
  4. Grind to a smooth paste with little water. Keep aside. If you like you can also add some chopped coriander stem during grinding. I personally don't like it's taste and hence didn't add.
  5. Take 500 g chicken. I used both bone in and some boneless. You can use only boneless pieces if you like. Chicken with bone gives more flavour to the dish.
  6. I also used some veggies like potato and carrot. You can skip using them or you can use other veggies also you like. I used carrot as it's sweetness help to balance the pungency of the curry.
  7. Heat a saucepan with 3 tablespoons of cooking oil. Saute chopped ginger-garlic and red chilli for 15-20 seconds.
  8. Add in chopped onion and cook until they become soft.
  9. Now add in prepared red curry paste and stir well to fry for 2 minutes. Your kitchen will fill with aroma of lemon grass.
  10. Add in 2 tablespoons of water to prevent the spices from burning.
  11. Add in chicken pieces, stir well to mix.
  12. Also add in the potato and carrot pieces, cumin powder, curry powder, turmeric powder and salt.
  13. Stir well so that everything incorporates nicely and then add in 2 cups of hot water.
  14. Cover and cook in medium heat for 30 minutes or until chicken and veggies cook completely.
  15. Open unshaken can of coconut milk. Spoon out 1 tablespoon of thick coconut cream from the top to garnish.Keep aside.
  16. When chicken and veggies cook completely, add in the coconut milk to the curry. Keep flame in low heat so that milk doesn't curdle in hot curry.
  17. Cook the curry in medium heat for further 5 minutes to come to a boil. Adjust seasoning. The taste should be pungent with slight sweetness. Remove from heat.
  18. Transfer to serving bowl, garnish with coconut cream, spring onion and mint leaves.
  19. Serve with some thai jesmine rice.

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