I’m going to scream this from the mountain top, there’s no such thing as ‘a curry.’ There’s a zillion different kinds of curry. When someone asks how to make chicken curry, I have to ask ‘Which one? Last night was Thai Red Chicken Curry night- a fresh change from our usual grilled fish and sautéed vegetable combo dinner.
Thai red chicken curry for dinner tonight. 🍽Cooked LIVE on #Instagramstory, go check it out. Step by step photo recipe will be shared on the blog soon. #Homecooking #Foodblog #Foodphotography #Foodporn #cooking #homemade #selftaught #love #londonblogger #food #eating #thaifood #redchickencurry #chicken #instagood #instadaily #dinner #thursday #Thai #Thaicuisine
Unlike other curries, Thai curries are made with a paste of flavourful and fresh ingredients and cooked in coconut milk. Many celebrity chefs have inspired you to use store-bought ready made curry paste (at least that’s what their recipes all over internet suggest),I thought to take the matter in my own hand. I fully understand the temptation to use ready made curry paste, it’s a lot of hassle making your own curry paste since some of the ingredients are not easily available in local supermarkets or greengrocers. Using a premade paste cuts down the ingredient list by half and makes things a whole lot easier. But that’s when cooking gets creative. You can still create a dish of your desire with the ingredients you have available at home, getting stuck in ‘recipe-rut’ is not something I have ever believed in or recommend. I cooked this Thai red curry chicken with the ingredients I had in my pantry and the end result is delicious, aromatic, and brought joy on dinner table for two.
Note: If you have been following me on Instagram, you probably have seen me cooking this LIVE on #Instagramstory yesterday, if not, what are you waiting for? Hit ”Follow” button and lets get interacting, now.
Ingredients I Used:
1 small onion (You can use 2 shallots alternatively)
1 stalk lemongrass (I didn’t have any at home, so cooked without it)
1 tbsp vegetable oil, salt to taste
2 Tomatoes, made into paste, 3 cloves of garlic chopped, 1 tsp grated ginger
1 boneless and skinless large chicken breast, cut into bite-size pieces
1 tbsp red chilli powder, half a tsp turmeric powder
1 tsp sugar (brown is best, if you have at home)
4 freeze-dried kaffir lime leaves
400ml can coconut milk
20g pack fresh coriander
Lets cook now
Step one: Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice.
Note: If you are using lemongrass, finely slice them at this stage, starting at the thinner end, stopping towards the base when it gets hard.
Step two: Heat the oil in a large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion, garlic and ginger. Fry for 3-5 mins, until soft and translucent.
Step three: Add chicken pieces and stir until they are coated.
Step four: Stir in the tomato paste and cook for 1 min, stirring all the time.
Step five: Add the lemongrass (if you are using), chilli powder, turmeric powder, salt to taste, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged. Add sugar.
Step six: While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more chilli powder (if you like it hot) and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top.
Serve with Thai jasmine or basmati rice.