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Authentic Thai Chicken Red Curry
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Monkfish -250g roughly 4 to 6 pieces or Boneless chicken thighs-250g or Fresh king prawns -250g 0r Potatoes-three medium size or paneer -225g or tofu-one pack
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Thai bay leaves-2 to 3 steams
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Fresh birds eye chillies-3
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Garlic cloves-3
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Ginger and garlic paste-1 tsp
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Shallots-3
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Green aubergine -small size three .If not available you can use purple aubergine- one small size
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Thai red curry paste - 200g(ready pack available in most super markets )-thai taste is the best to buy
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Coconut milk -400ml
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Lime-1
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Fresh Thai Lemongrass-1
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Jaggery-small block
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Olive oil or chilli oil-2 tbsp
Method:
1. Wash the meat or potatoes or paneer or tofu and aubergines with water and dice them into medium size pieces .
2. Chop the shallots ,garlic ,chillies into small pieces.
3. Chop the lime into two half's and chop the lemongrass into two half's
4. Heat a frying pan on medium flame with oil .Once the oil is ready add in chopped shallots, garlic, red chillies mix well .
5. Add in thai kaffir lime leaves, lemongrass, ginger, garlic paste, aubergine mix all together well
6. Now add in meat or veg or paneer or tofu mix well keep the lid on for 5 to 10 minutes .
7. Next add in thai red paste mix well for 5 to 10 minutes .
8. Now add in coconut milk ,jaggery ,mix well .Keep the lid on for 10 to 20 minutes .
9. Remove the lid mix well check the meat or veg or paneer or tofu is fully cooked
10. Squeeze the lime .Garnish with thai basil mix well.
11. Switch of the flame .Remove it into a serving bowl .
12. Delicious tasting thai red curry is ready to have with freshly homemade thai mango, pomegranate, red chilli, red onion, coriander salad or with plain rice
Delicous tasting thai chicken red curry is best to enjoy with plain rice or with freshly homemade mango salad
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