Thai Red Chicken Curry

Ingredients:


For the Paste:

• 1 medium sized onion, chopped
• 4 cloves garlic
• 1 inch cube ginger, sliced
• 2 pureed tomato (boiled and skinned)
• 1 tsp Cumin powder
• 3/4 tsp Coriander powder
• 1/4 tsp white pepper powder
• 1 tsp. shrimp paste, 
• 1 tsp. sugar
• 1-2 whole red chillies 
• 2 Tbsp. chilli paste 
• 1/2 stalk fresh lemongrass, minced (keep the remaining stock to be used in the chicken curry)
• 3 Tbsp. thick coconut milk
• 2 Tbsp. fish sauce/Soy sauce

For the Curry:

• Oil
• 1/2 Kg Chicken, cut pieces of breast/thigh
• 1 red bell pepper, chopped in chunks
• 2 tomatoes, sliced into small chunks
• 1 cup chopped eggplant, skin left on
• 1 cup Baby Corn
• 4 kaffir lime leaves
• 1 cinnamon stick 
• Fresh basil and coriander for garnish
• 2 Tbsp freshly squeezed lime juice
• Cinnamon Stick

Method:

• Add all the paste ingredients in a blender and blend till smooth. Add more coconut milk if he paste is too thick. Don’t add any water.
• Add a little oil put lime leaves, cinnamon stick to a wok, 
• Add the paste and fry for 2 minutes till the sauce gets darker.
• Add chicken pieces,in a wok, deep frying pan, or large pot. 
• Bring to a gentle boil.
• Reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. 
• Add the vegetables and continue simmering another 15 minutes.

Pic Courtesy: sarwatsfamilykitchen.wordpress.com

This article was first published in zeenews.india.com