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Not so young Fashion Graduate From National Institute of Fashion Technology (NIFT), Delhi, India. Aspiring journalist. Amongst other eclectic hobbies, she likes writing and has written several poems and articles over her school and college life and now for a living. She would someday like to be be a more popular writer than just on her blogs. 'Tis a lady of grand splendor, who waketh in my bed every morning while the sun beckons her towards night...

Tuesday, August 06, 2013

Thai Red Chicken Curry


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


  • 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

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