Thai red chicken curry - How to make the best Thai curry from scratch

What could be better than savoring Thai red chicken curry, the authentic street food with spices attacking all your senses? Thai red curry is prepared with a blend of unique spices. The intense flavor of galangal, lemongrass, kaffir lime, dried chili, fish sauce, shrimp paste, coconut cream, and basil leaves are concentrated into a thick gravy. I feel sorry for you if you miss out on Thai red chicken curry, one of the best Thai food I ever have. This recipe will show you how to make it at home, both from scratch or use the store-bought red curry paste. ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/thai-red-chicken-curry/ ) Ingredients (for the curry paste) 30g lemongrass (weight is for white section only, about 2 stalks) 12 g dried red chili (12 pieces of 2-inch length chilies) 30g garlic (1 small bulb) 2 tbsp vegetable oil 30g (2 small shallots) 15g (galangal) 1 tsp salt 1 coriander root 1 kaffir lime (use peel only, or substitute with 4 kaffir lime leaves) 1 tsp cumin 1 tsp coriander 1/2 tsp white peppercorns 1 tsp Thai shrimp paste (or replace with belacan) 2 tbsp water Ingredients (for the curry) 300g kabocha squash, bite-sized pieces 500g chicken thigh, boneless, skinless, 1.5-inch cubes 1 cup fresh coconut milk 120g red curry paste (homemade or store-bought) 1/2 cup water 3 tbsp fish sauce 2 kaffir lime leaves A tbsp palm sugar 1 cup Thai basil 50g Red bell pepper (1/3 red pepper, julienned) 50g long bean, cut into 1-inch length Additional lime and basil leaves to garnish Method: For the curry paste - Cut and discard the root section and green section of the lemongrass. Next, remove the fibrous outer layer of the lemongrass, then bash with the back of the knife to flatten it. Finally, cut it crosswise the short sections. - Cut the dried chilies into short pieces. Remove the seeds. Soak the dried chilies in water until soft, which takes at least fifteen minutes to soften them. - Remove the skin of the galangal that is tough, then cut the galangal into small pieces. - Peel off the skin of a kaffir lime. Give the skin a few rough chops, - Place all the ingredients in an electric grinder, then process it into a fine paste. For the curry - Heat half a cup of freshly pressed coconut milk in a pan. - Cook over low heat until all the liquid has evaporated. - Add the 120g (4 oz) of red curry paste to the remaining coconut oil in the pan. Saute until aromatic. - Marinate the chicken with 1 tbsp of fish sauce for 30 minutes, then put the chicken into the pan and mix well with the curry paste. - Pour the remaining coconut milk into the pan. Bring it to a boil - Include the kaffir lime leaves, fish sauce, and palm sugar. - Let it simmer for about fifteen minutes. - Add half a cup of water if it is too thick. - Add the kabocha to cook for ten minutes. - Add the long bean and continue to cook until the kabocha and long beans are soft. - Do a taste test to adjust the flavor. - Add the bell peppers and basil leaves. Turn off the heat. - Garnish with some finely shredded kaffir lime leaves. #ThaiRedChickenCurry #ThaiRedCurry #RedCurryPaste ======================================= Website: https://tasteasianfood.com/ https://www.facebook.com/TasteOfAsianFood/ https://twitter.com/KwanKaPang https://www.pinterest.com/kwankapang/ https://www.instagram.com/kwankapang/

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