Ingredients:
Prepare Thai Red Curry Paste:
-Shallots 3-4
-Thai red chillies 12-15
-Lehsan (Garlic) cloves 4-5
-Galangal root sliced 2-inch piece
-Lemon grass white part chopped 1 tbs
-Lime peel 1
-Hara dhania (Fresh coriander) roots chopped 3-4
-Kaffir lime leaves 5-6
-Safed mirch (White peppercorns) ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Brown sugar powdered 1 tbs
-Water 3-4 tbs
Prepare Thai Red Curry:
-Coconut milk 1 Cup
-Coconut milk 1 & ½ Cup
-Fish sauce 1 & ½ tbs Substitute: Soy sauce
-Boneless chicken cubes 300g
-Zucchini sliced 1 Cup (optional)
-Shimla mirch (Capsicum) diced 1 Cup (optional)
-Thai red chillies sliced 2-3
-Fresh basil leaves 10-12
-Fresh basil leaves 5-6
Directions:
Prepare Thai Red Curry Paste:
-In a grinder,add shallots,thai red chillies,garlic,galangal root,white part of lemon grass,lime peel, fresh coriander roots,kaffir lime leaves,white peppercorns & grind well.
-Add cumin seeds,coriander seeds,salt,brown sugar,water & grind well.Thai red curry paste is ready!
Prepare Thai Red Curry:
-In a wok,add coconut milk & cook on medium flame until it reduces & thickens in consistency.
-Now add prepared thai red curry paste (reserve 1-2 tbs for serving),mix well & cook on low flame for 2-3 minutes.
-Add coconut milk & mix well.
-Add fish sauce,mix well & bring it to boil.
-Add chicken & mix well,cover & cook on medium flame for 6-8 minutes.
-Add zucchini,capsicum & mix well,cover & cook on medium flame for 2-3 minutes.
-Add thai red chillies,fresh basil leaves & mix well.
Prepare Thai Red Curry Paste:
-Shallots 3-4
-Thai red chillies 12-15
-Lehsan (Garlic) cloves 4-5
-Galangal root sliced 2-inch piece
-Lemon grass white part chopped 1 tbs
-Lime peel 1
-Hara dhania (Fresh coriander) roots chopped 3-4
-Kaffir lime leaves 5-6
-Safed mirch (White peppercorns) ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Brown sugar powdered 1 tbs
-Water 3-4 tbs
Prepare Thai Red Curry:
-Coconut milk 1 Cup
-Coconut milk 1 & ½ Cup
-Fish sauce 1 & ½ tbs Substitute: Soy sauce
-Boneless chicken cubes 300g
-Zucchini sliced 1 Cup (optional)
-Shimla mirch (Capsicum) diced 1 Cup (optional)
-Thai red chillies sliced 2-3
-Fresh basil leaves 10-12
-Fresh basil leaves 5-6
Directions:
Prepare Thai Red Curry Paste:
-In a grinder,add shallots,thai red chillies,garlic,galangal root,white part of lemon grass,lime peel, fresh coriander roots,kaffir lime leaves,white peppercorns & grind well.
-Add cumin seeds,coriander seeds,salt,brown sugar,water & grind well.Thai red curry paste is ready!
Prepare Thai Red Curry:
-In a wok,add coconut milk & cook on medium flame until it reduces & thickens in consistency.
-Now add prepared thai red curry paste (reserve 1-2 tbs for serving),mix well & cook on low flame for 2-3 minutes.
-Add coconut milk & mix well.
-Add fish sauce,mix well & bring it to boil.
-Add chicken & mix well,cover & cook on medium flame for 6-8 minutes.
-Add zucchini,capsicum & mix well,cover & cook on medium flame for 2-3 minutes.
-Add thai red chillies,fresh basil leaves & mix well.