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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 Methods To Live Green Plus Save Money In The Kitchen.

Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. Read on for some approaches to go green and save energy, mainly in the kitchen.

A massive amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

The kitchen alone offers you many small means by which energy and money can be saved. It is quite uncomplicated to live green, after all. Mostly, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to thai style red chicken curry recipe. You can have thai style red chicken curry using 26 ingredients and 19 steps. Here is how you achieve that.

The ingredients needed to cook Thai Style Red Chicken Curry:
  1. Provide Chicken pieces (I use some boneless and some bone in)
  2. Prepare big Potato
  3. Prepare big Carrot
  4. Provide chopped Onion
  5. Prepare chopped Garlic
  6. You need chopped Galangal/Ginger
  7. Take chopped fresh red Chilli
  8. Provide Turmeric powder
  9. Take Cumin powder
  10. You need Curry powder/Coriander powder
  11. Get Coconut milk (I used can)
  12. Prepare Cooking oil
  13. Use Salt
  14. You need red Curry paste
  15. Use Spring onion, Mint leaves to garnish
  16. Provide Red curry paste–
  17. Get Ginger-Garlic paste
  18. Get Lemon grass(if not available add 1 lemon leave)
  19. Provide dry red Chillies (soaked for an hour with hot water)
  20. Use stock of Coriander stem (optional, I didn't use)
  21. Use Zest of Lemon
  22. Take Lemon juice
  23. Take Salt
  24. Get Sugar
  25. Provide Cumin powder
  26. Provide 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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