I am the new kid on the block.I have been hovering around the food blogs for nearly two years now but haven't had the guts to write my own blog. I love cooking and trying out new things and love scoring the internet for new recipes.Today, I am taking my first baby steps into the food blog world, hoping that somebody would find my recipes interesting. My husband loves Thai food, so this sunday when he asked me to make Thai Red Curry with Chicken, I thought why not post this online. When my hubby was in school, one of his classmates had called us for dinner his wife had made Thai Red Curry along with Chickpea curry and batura,I was a little apprehensive about eating it as I had eaten red curry in a restaurant and it had an overpowering smell of Fish Sauce in it which I had totally detested but when I ate what she had made I fell in love with that. I got this recipe from her and have made changes to it according to my taste. I love reading food blogs and like to make new stuff every week.
Thai Red Curry:
Thai Red Curry Paste - 3 tbsp
Green Capsicum, Carrot (both cut into small pieces) - 1/2 cup ( you can increase it if u want )
Boneless Chicken ( cut into small pieces) - 1 pound
Thai coconut milk - 1 can (small)Stock - 1/2 cup
salt to taste
Red chilli powder according to taste
Spring Onion leaves for garnish.
Onions - 1/4 cup
1. Heat oil in a pan and put the onions . Once the onions are translucent add the red curry paste and let it fry for a few minutes until you get a fragrant smell.
2. Add a little bit chilli powder (since i am a Gult , i like my food a tad hot) and fry it , now add the chicken pieces and let the whole masala be coated to the chicken. Let it fry for a 3 min.
4. Now add the coconut milk and also the stock and let it boil.If you like your veggies to be crunchy , add it a little later , if you like them soft then add it now.You can also add more water or stock here if you want a thin gravy.
5. Simmer it Until the chicken is cooked.
Note: For veggies, change chicken to paneer and the stock to veggie stock
We had oven roasted broccolli with that .I used Rachel Rays recipe for that , but just excluded the chilli flakes.The recipe can be found at:
http://www.foodnetwork.com/recipes/rachael-ray/chili-garlic-roasted-broccoli-recipe/index.html
