Thai Chicken Red/green curry with simple curry paste
Ingredients for 1 portion/medium spicy
Red/green curry paste (red/green curry paste)
ingredients
Grind the following fresh ingredients:
1 tbsp minced dried (red) chillies after being
soaked in lukewarm water for 30 mins
(to protect your hand from mincing the red chillies,
please wear plastic gloves)
1 tsp coriander roots/substitute 1 tsp stems + 1/2 tsp seeds
1 tbsp finely chopped galangal
2 tbsp chopped lemongrass
1 tbsp chopped garlic cloves
2 tbsp chopped shallots
Add dry ingredients:
1/2 tsp of ground Garam masala
1/2 tsp of peppercorns
1/2 tsp of fresh turmeric/turmeric powder
1/2 tsp of minced fingerroot ginger, if you can not find fingerroot ginger then use 1tsp chopped ginger + 1/2 tsp galangal
Use a motor and pestle to pound all ingredients into 1.5 tbsp of curry paste
For green curry paste, use fresh green Serano chilies instead of Sarano-dried red chilies
For the nonspicy curry, you can coo green curry only and substitute fresh Serano green chilies with 1/2 cup of chopped sweet basils + 1/4 of chopped fresh coriander
Cooking curry
1.5 tbsp red/green curry paste
150 g of chicken breast, cut bite-size
200 ml, Coconut Cream
250 ml, Coconut milk
1/2 cup, quarterly cut apple eggplants
1/2 cup, cut bite-size, second option for winter vegetables like pumpkin
1/2 cup chopped chicken
1/2 cup sweet basil leaves
1 fresh red and green pepper
2 tbsp fish sauce
½ tablespoon coconut palm sugar
Preparation method (cooking method)
1) Add the coconut cream to the pan, turn the stove to medium-high heat
Cook til the cream is separated into oil, add red curry/green curry paste, and continue cooking till the curry paste is cooked, taste with no bitterness of curry paste
2) Add apple eggplants and cook till all get colored light brown and softer
3) Add pumpkin, and continue cooking till it is shiny, season with coconut sugar and
fish sauce, taste the curry
4) Add Chicken breast (make sure the chicken is cooked but not too dry! Once is cooked then take out the chicken in the bowl first)
5) The rest of the ingredients are continued cooking till the curry sauce is thicker but keep checking the pumpkins to not overcook!
6) Add sweet basil then turn off the heat and add sliced red and green peppers to garnish
Vegetarian/vegetarian ( vegetarian)
- Swap meat for tofu, vegetables like more pumpkin or zucchini
