This year on my dad’s birthday (31st july – yes it’s same as Harry Potter) he refused to go out for dinner saying my daughter is a chef she can cook something good for me. Well cannot argue there so I made him honey baked chicken wings (will be posting this later) and chicken red thai curry with steam rice. To go with that I made sangria. It turned out to be a great party at home with great food and music.

Preparation time: 1 hour

Serves: 4 people

Calorie per serving: 280.68

Ingredients:

Thai paste:

1/2 cup   – Roasted peanuts
1              – Onion
5-6           – Garlic cloves
8-10        – Bird eye chilly (or 1 tsp – cayenne)
1/2 cup  – Thick coconut milk
2-3 tbsp – Tomato puree
1             – Lemongrass stalk
1             – Galangal (thai ginger – 2 1/2 inch)
1 tbsp    – Fish sauce
2 tsp       – Palm sugar
2 tbsp    – Lemon juice
1 tbsp    – Red chilly powder
Salt and white pepper for taste.

For curry:

1/2 Cup  – Zucchini (cube)
1/2 cup  – Carrot (cube)
1/2 cut   – Mushroom (slice)
1/2 cup  – Bell pepper (slice)
1/2 cup  – Broccoli (florets)
1 cup     – Chicken boneless (cubes) (optional)
2 cup     – Coconut milk thick
3             – Bird eye chilly (chop)
3 tbsp    – Oil
5-6          – Basil
5-6          – Kaffir lime leaves
Salt to taste.

For garnish:

Roasted peanuts
Basil leaves
Coconut cream/ Coconut milk thick (optional)

Method:

For paste:
Roast peanuts and remove the outer covering if there. Put all ingredients in a blender. Blend until paste like consistence. If it is too thick add little coconut milk.

For curry:
Cut the vegetables as mentioned. Wash and clean the chicken. Cut it in cube. cut Kaffir lime leaves in shreds. Roughly chop basil leaves. Boil carrot and broccoli. Cook until half done.
In a pot, pour oil. Let it heat.Put the paste in the pot along with chicken. Keep on stirring. Cook until the paste starts to leave oil. Add kaffir lime leaves. Add a little water. Stir until little oil starts to leave again.
Add all vegetables. Cook again for 5 min. Put Basil leaves and chilly then stir. Pour coconut milk and let it boil.
Garnish with coconut milk. Top it off with chopped roasted peanuts and basil leaves. Serve with steam rice.

Note:

Vegetarian fish sauce is available in market which is soya sauce mixture. Eliminate chicken from the recipe for veg and vegan option. Mix water in the Curry if you want it thin.

Happy munching! 🥥🌶🍗🥒🥘🍽🍾

Like if you like thai curry as much as me. Comment if you have tried it or would love to try it.