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PrintCHICKEN & MUSHROOMS IN RED THAI CURRY
Tender ,diced chicken and mushrooms are cooked in Thai red curry paste, prepared from scratch. The fiery hot taste of red chillies is mellowed by the addition of coconut milk.
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Grind all the ingredients of the red curry paste along with the water in which the chilies were soaked, to a very fine paste.
- Heat oil in a pan or kadhai. Add the prepared red curry paste and stir fry for 5 minutes till it gets aromatic.
- Add chicken, lemon leaves and lemon grass. Fry for about 2 minutes.
- Stir in half the coconut milk. Boil. Cover, lower heat and cook till chicken is tender.
- Add mushroom,remaining coconut milk and all seasonings. Boil, simmer for a 5 minutes. Remove lemon grass and lemon leaves. Adjust seasoning.
- Serve hot garnished with basil leaves.
INGREDIENTS
- 450 grams diced boneless chicken
- 4 tablespoons IDHAYAM Sesame oil
- 100 grams red curry paste - recipe given below
- 500 ml coconut milk
- 100 grams mushrooms - sliced into thick pieces
- 2 tablespoon fish sauce
- Salt to taste
- 1 teaspoon sugar
- 4 lemon leaves
- 2 stalks lemon grass - tie into a knot
- 2 fresh green or red chilies - sliced lengthwise
- 20 basil leaves - chopped
Red Curry Paste
- 4 Kashmiri dry, red chilies - soaked in warm water for 10 minutes
- ½ onion - chopped
- 9 flakes garlic - peeled
- 1½" piece ginger - sliced
- 1 stalk lemon grass (use only the lower part) or rind of 1 lemon
- ½ bunch fresh coriander, chopped
- 2 teaspoon coriander seeds
- 1 teaspoon cumin
- 6 peppercorns
- 1 teaspoon salt
- 1 tablespoon vinegar
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