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Wednesday, 28 March 2012

Thai Red Chicken Curry with White Rice

Thai red curry is definitely one of the most fragrant and sumptuous recipe that go well with chicken or shrimps and can be made as spicy you like from mild to very hot.
I will share my own style of red chicken curry recipe I've cooked lately...


4 large chicken breasts(skinless & boneless)
5 spring onions
200 gr sugar snaps
1 little jar of char-grilled peppers
1 cm piece of ginger
2 cloves garlic
1 or 2 fresh red chilies
1tbs brown sugar
1 lime(zest and juice)
1 can of coconut milk
wilted spinach
3 curry leaves


-For the curry sauce ,cut 3 spring onions into chunks,clean and chop the ginger and garlic and place them in a food processor with a cutting blade attached,together with a the grilled peppers and whiz for few seconds.Add salt and fresh chilies to that,the brown sugar and lime zest and juice and whiz again to form the curry paste.Figure 1 & 2
Figure 1
Figure 2

-Cut the chicken breast into 2 cm pieces and put them in little bowl together with half of the curry paste to marinate for 15 mins.Figure 3
Figure 3
-Heat 3tbs cooking oil in a wok and add the marinated chicken breasts to fry over high heat for few mins,stirring continuously to brown the meat.Figure 4
Figure 4
-Add the rest of curry paste and simmer all stirring occasionally for couple  mins before adding the sugar snaps,wilted spinach curry leaves and the rest of spring onions which you previously cut into small pieces.Continue to simmer on medium heat  until the chicken and the veg are cooked.Figure 5

Figure 5

-Add the coconut milk and cook all for 1 minute or not too long anyway before serving.Figure 6 & 7

Figure 6
Figure 7

White Rice:
Figure 8

1 mug filled with long grain rice
2 of same mugs of water
1 dash of olive oil

Put the rice in pot and add water  twice the rice amount in this case a tea mug of rice/2 mugs of water and a splash of olive oil.Season with salt and cover to  simmer on low heat for 8-10 mins allowing the rice to fully cook.Figure 8

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