Thai Red Curry Chicken

Recipe No: 32

Lately, when I was roaming through the Asian section of our grocery store, I came across this Thai Red and Green curry pastes. It really captured my curiosity as I was a fan of Thai Cuisine. This was my very first attempt to make Thai Red Curry Chicken and I have to say the outcome surprised me and when it was combined with Thai style Fried Rice, man it was awesome…

Ingredients                                                                      Serves 6-8

• Clean Skinless Boneless Chicken …500 grams (I prefer Thigh or a combination of Thigh and Breast pieces)
• Vegetable/ Canola oil………………………....1 Teaspoon
• Thai Red Curry Paste…………………………2 ½ Teaspoon
• Thick coconut milk………………………….....19 fl oz (560 ml/ 2 1/3 cups)
• Brinjal or egg plant cut into big pieces….....3-4 small
• Fish Sauce………………………………………….2 Tablespoons
• Dried Basil………………………………………….1/2 Teaspoon (If you have fresh Basil use 1 Teaspoon chopped)
• Shredded Jaggery……………………………….1/2 -1 Teaspoon (Use Palm Sugar if you have)

Method of Preparation

1. Heat oil in a pan and fry the Red curry paste till the raw smell is gone and oil oozes out. (Curry paste contains a lot of oil and because of that oil will ooze out while frying.)
2. Add half of the coconut milk and mix well.
3. Add Chicken pieces and one cup of water. Close the pan with a lid and cook. (At this stage curry may look curdled. But it is okay and in time it will become smooth and good.)
4. When Chicken is cooked through, add Brinjal or Eggplant slices and let it cook for 3-4 minutes.
5. Add the rest of the Coconut milk, Basil, Fish Sauce and Jaggery. Let it boil one more time and this is ready to be served.

Notes:  Don’t be afraid if the curry look curdled at first. I even thought of saving the Chicken and throwing the gravy out. But as I waited for 2 more minutes I saw it coming around and the end result was truly magnificent.
This may be good without Fish sauce, but if you are looking for that true Thai taste don’t leave it out.
Fish sauce and the Red Curry Paste are available in the sauce or Asian section of most of the Grocery stores.
Don’t leave the Eggplant out. Those are very delicious in this Curry.
I used our good Indian Jaggery as an alternative to Palm Sugar which is used commonly in the Thai  cuisine and it worked perfectly.
To my surprise Basil smells more or less like Thulsi and one of my friends told me that in India, Thulsi is used as a substitute to Basil.

 







Make it, enjoy the deliciousness and
serve it to your family with love….