Thai Red Chicken Curry

This was a dish that was waiting to be made. Thanks to hubby, I finally managed to make it.

Serves 4-5

Ingredients:

5-6 red chillies, Kashmiri/bedgi

8-10 thai red chillies

2 large stalk of lemon grass

3-4 kafir leaves

15-20 basil leaves

1 tsp lemon zest

2 inch galangal

8 garlic cloves

1 tbsp soy sauce

2 large onions, chopped and fried.

200 gms coconut milk

500 gms chicken, boiled and kept with stock

2 tsp dhana jeera powder

10-12 coriander stalk with leaves

Salt

Oil

Method:

Soak the Kashmiri/bedgi red chillies in hot water for about 15-20 mins. Remove and de-seed. Chop them.

In a pan, heat oil. Add finely chopped galangal and garlic. 

Mix well. Add the thai red chilli and mix well.

Add the chopped soaked red chillies and mix well

Add the fried onions and mix well. Now add the chopped kafir leaves, chopped tulsi leaves and chopped lemon grass stalk. Mix well till the lemon grass starts releasing the aroma.

Add soy sauce. Mix well and remove from flame to cool down.

Once cooled, add this mixture to the grinder. Add lemon zest, coriander, salt, dhana jeera powder and grind to fine paste. 

Add little water is you feel the paste is too thick while grinding.

Heat oil in pan. Add this paste and mix for about 10 mins. 

Add little chicken stalk. Check for salt.

Now add the chicken. Mix well.

Now add coconut milk and mix well. Keep on low flame for about 8-10 mins.

Serve hot with white rice.