Soak Dried Red Chilies in warm water for 15 mins.
In a mixer jar, Add-in soaked Red Chilies, Coriander roots, Lemongrass stalk, Roasted Cumin and Coriander seeds, Galangal, White pepper powder, Garlic Cloves, Shallots, Kaffir lime zest, and Salt
Grind them all to a fine paste.
Thai Red curry paste is now ready.
In a pan, add 1 cup of water and the ground red curry paste. Mix them all well and bring it to a boil.
To the curry add Kaffir Lime leaves and cook it for a min.
Add Bamboo shoot and cook it for 3 to 4 mins.
Now add the carrots and cook it for 3 to 4 mins.
To the curry add 1 cup of water and cook it for a minute. After a min, add Coconut milk and cook it for 5 mins.
Now add the bit size cut Chicken Thigh Fillets to the curry and allow it to cook for 3 mins.
To the curry add Salt, Sugar, and Red Capsicum. Mix them all well and cook it for 2 mins.
Lastly, top it with Thai Basil leaves and Red Spur Chilies.
Red Curry Chicken is now ready.
Ingredients
Directions
Soak Dried Red Chilies in warm water for 15 mins.
In a mixer jar, Add-in soaked Red Chilies, Coriander roots, Lemongrass stalk, Roasted Cumin and Coriander seeds, Galangal, White pepper powder, Garlic Cloves, Shallots, Kaffir lime zest, and Salt
Grind them all to a fine paste.
Thai Red curry paste is now ready.
In a pan, add 1 cup of water and the ground red curry paste. Mix them all well and bring it to a boil.
To the curry add Kaffir Lime leaves and cook it for a min.
Add Bamboo shoot and cook it for 3 to 4 mins.
Now add the carrots and cook it for 3 to 4 mins.
To the curry add 1 cup of water and cook it for a minute. After a min, add Coconut milk and cook it for 5 mins.
Now add the bit size cut Chicken Thigh Fillets to the curry and allow it to cook for 3 mins.
To the curry add Salt, Sugar, and Red Capsicum. Mix them all well and cook it for 2 mins.
Lastly, top it with Thai Basil leaves and Red Spur Chilies.
Red Curry Chicken is now ready.