• Thai Red Curry Chicken

Posted By

Priscilla McDonald

Thai Red Curry Chicken

Fool proof Thai Red Curry Chicken. Served with steamed rice.



1 hour



1 large onion, chopped
4 cloves garlic
1 inch fresh galangal (Kha), or ginger
3 ozs fresh red chili peppers (or use dried, soak in warm water for 30 minutes)
5-10 red Thai bird chili peppers, depending on how spicy you want it to be
1 tbsp whole coriander seeds
1 tsp cumin seeds
2 tbsps cooking oil
1 can (14 ozs) coconut milk
4 cups chicken stock
2 tbsps fish sauce
2 tbsps shaved palm sugar, or use brown sugar
1 large lemongrass, white part only, bruised
5 kaffir-lime leaves
Salt and pepper to taste
1 pound chicken meat, sliced thinly
1 can (8 ozs) bamboo shoots
1/4 cup frozen peas
1/2 cup loosely packed basil leaves
Cilantro sprigs
Lime wedges (optional)

Cooking Instructions
Step 1 Using mortar and pestle, grind the first 7 ingredients until they turn into paste form. Alternatively, you can use food processor.
Step 2 Heat oil in a dutch pan over medium heat. Add curry paste, lemongrass, lime leaves, and stir fry until fragrant. Add coconut milk and chicken stock into the pan, mix until combined and bring to boil.
Step 3 Reduce the heat to medium-low. Simmer the sauce for about 10-15 minutes, stirring occasionally to prevent the bottom from burning, until the sauce is reduced and become oily.
Step 4 Add chicken and bamboo shoots. Continue cooking for about 5 minutes, until the chicken is cooked through. Add peas and bring to simmer until the peas are well cooked. Season the curry with palm sugar, fish sauce, salt and pepper.
Step 5 Turn off the heat. Stir in basil leaves. Ladle the curry into serving bowl, garnish with cilantro sprigs. Serve with steamed rice and lime wedges.