I first made this curry few months ago, I had a nice photo all lined up, pressed the button to take the picture and my camera battery died. I was very disappointed, especially when I tasted how tasty it was. But this past weekend, I felt motivated and so I did with little cheating by using instant store bought curry paste.
Stay tuned for more thai recipes here in the near future 🙂
Preparation Time : 10 minutes
Serves : 4
Skinless, boneless Chicken breast halves : 1 lb (cut into thin strips)
Thai Red curry paste : 2 tbsp ( I used Mae Ploy Red Curry Paste) or Homemade Red Curry Paste – see the recipe below
Onion : 1 large (thinly sliced) (optional)
Garlic : 2 cloves (crushed)
Zucchini : 1 cup (sliced halved)
Red bell pepper : 1 (seeded and sliced into strips)
Broccoli florets : 1/2 cup
Fresh Lemon grass : 1 stalk (bashed with a rolling pin)
Fresh ginger : 2 tsp (grated)
Palm sugar : 2 tsp
Fish sauce or light soy sauce : 1/4 tsp
Chicken stock cube : 1 dissolved in 150ml /1/4 pint) hot water or use cornstarch : 1 tbsp (mix with coconut milk)
Coconut milk : 1 (14 ounce) can
Fresh Basil and Coriander leaves/Cilantro : handful (chopped)
Bird’s eye chilies : 5 (optional)
Salt to taste
1. Heat the oil in a wok or large frying pan and saute the red curry paste until aromatic.
2. Add the chicken. Cook over a medium-high heat for 4-5 mins, stirring occasionally, until the chicken is lightly browned.
4. Add the zucchini, red pepper, lemon grass, broccoli, grated ginger, coconut milk, salt, chicken stock cube or if using corn starch, then mix it with coconut milk and use; mix well.
5. Bring to the boil, then reduce the heat and simmer for 20-25mins, until the chicken is cooked and the sauce has reduced a little.
7. Dish out and serve, garnished with more fresh basil and coriander leaves and enjoy witj boiled or steamed jasmine rice or noodles.
Notes : If you like things a bit spicier, you could add some sliced bird’s red chilli when serving.
If you do not have the store bought Thai Red Curry Paste, here is a Recipe for Thai Red Curry Paste adapted from epicurious
Lemongrass Stalks : 2 fresh, 1 or 2 outer leaves discarded or use reserved bottoms
Galangal /Kha :
4 tsp finely chopped peeled fresh or thawed frozen grated
Kaffir Lime Leaves : 6 (4-inch-long) (fresh or frozen, finely chopped)
Red prik kii noo /Fresh bird’s-eye Chiles or Serrano Chiles : 15 to 20 (finely chopped)
A large traditionally mortar and pestle (preferably stone or granite) or a food processor for preparation
Method of Preparation :
1. Tear the dried chiles into two with and soak in warm water until softened for about 20 minutes. Drain well.
2. Meanwhile, In heavy bottom frying pan; dry roast the coriander seeds over medium heat until fragrant for about 4 minutes, then let it cool.
4. Finely grind coriander and peppercorns with mortar and pestle or in food processor for about 2 minutes and set it aside