Thai Red Curry

It’s taken 3 years to resurrect our blog. We have been busy helping food lovers across the world to get closer to their favourite restaurant.

In a nutshell, we moved base to Gurgaon from Bangalore. We are with Zomato. We are still cooking – in different kitchens.

Thai Red Curry.

No readymade pastes from the supermarket anymore. What I did though, was take a look at the ingredients at the back of the readymade curry paste packet. I tried my best to come close to what the paste should be like. As it turns out, I did. One whiff of it and your lungs will be filled will the aroma of lemongrass and galangal. Although, the heat from the chillies will make you curse me to an early death. I’ll live with that.

Ingredients for paste:
Long red dried chillies – 12
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Garlic – 4 cloves
Galangal (grated) or ginger – 1 inch
Lemon/lime leaves – 6-7
Lemongrass – 1 chopped

Other ingredients:
Chicken – 500 gms boneless
Sesame oil – 2 tbsp
Fish sauce – 5 tbsp
Basil leaves – 5-6
Coconut milk – 400 ml (2 packets)

1. Saute the dried chillies in 1 tbsp sesame oil for a minute or till the chillies swell a little.
2. Now grind all the ingredients mentioned for paste along with the chillies and half a cup of water.
3. Heat rest of the sesame oil and cook the paste in it till the paste darkens in colour.
4. Add chicken, basil leaves and a tsp of salt.
5. Let the chicken cook in the paste – 10 mins approximately.
6. Add the coconut milk and let it come to a boil.
7. Add fish sauce and simmer for 2-3 minutes.

Serve with steamed/jasmine rice.

PS: This is my version of the curry. It’s easy. But make sure there’s enough ventilation in the kitchen because, red chilli paste cooking in oil. Get it? Okay.

– Pallavi

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