{"id":2097,"date":"2021-01-30T06:41:42","date_gmt":"2021-01-30T06:41:42","guid":{"rendered":"http:\/\/satyamskitchen.com\/trial\/?post_type=cp_recipe&p=2097"},"modified":"2021-09-26T16:29:15","modified_gmt":"2021-09-26T16:29:15","slug":"thai-red-curry-chicken","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/thai-red-curry-chicken\/","title":{"rendered":"Thai Red Curry Chicken"},"content":{"rendered":"
Soak Dried Red Chilies in warm water for 15 mins.<\/p>\n<\/div>\n<\/div>\n
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<\/p>\n<\/div>\n<\/div>\n
Grind them all to a fine paste.<\/p>\n<\/div>\n<\/div>\n
Thai Red curry paste is now ready.<\/p>\n<\/div>\n<\/div>\n
In a pan, add 1 cup of water and the ground red curry paste. Mix them all well and bring it to a boil.<\/p>\n<\/div>\n<\/div>\n
To the curry add Kaffir Lime leaves and cook it for a min.<\/p>\n<\/div>\n<\/div>\n
Add Bamboo shoot and cook it for 3 to 4 mins.<\/p>\n<\/div>\n<\/div>\n
Now add the carrots and cook it for 3 to 4 mins.<\/p>\n<\/div>\n<\/div>\n
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.<\/p>\n<\/div>\n<\/div>\n
Now add the bit size cut Chicken Thigh Fillets to the curry and allow it to cook for 3 mins.<\/p>\n<\/div>\n<\/div>\n
To the curry add Salt, Sugar, and Red Capsicum. Mix them all well and cook it for 2 mins.<\/p>\n<\/div>\n<\/div>\n
Lastly, top it with Thai Basil leaves and Red Spur Chilies.<\/p>\n<\/div>\n<\/div>\n
Red Curry Chicken is now ready.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2100,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-2097","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\n