Chicken Thai Red Curry
ID: ba9d6b66...
A rich, creamy, and aromatic Thai red curry made with a freshly ground authentic red curry paste, tender boneless chicken thighs, fresh bell peppers, and coconut milk.
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🍳 烹飪流程
Blend the soaked dry red chillies, fresh Thai red chillies, spices, and aromatics into a smooth paste using the chilli soaking water. → Fry the curry paste with kaffir lime leaves and lemongrass, then stir in chicken stock and cook until the oil separates. → Add the chicken thigh strips and salt, fry for 5-6 minutes, then toss in the sliced bell peppers. → Lower the heat, add coconut milk, water, fish sauce, and brown sugar, then cover and simmer on low heat for 15 minutes. → Stir in fresh Thai basil leaves and simmer for 2 minutes before serving.
烹飪步驟
簡短烹飪順序
Blend the soaked dry red chillies, fresh Thai red chillies, spices, and aromatics into a smooth paste using the chilli soaking water. → Fry the curry paste with kaffir lime leaves and lemongrass, then stir in chicken stock and cook until the oil separates. → Add the chicken thigh strips and salt, fry for 5-6 minutes, then toss in the sliced bell peppers. → Lower the heat, add coconut milk, water, fish sauce, and brown sugar, then cover and simmer on low heat for 15 minutes. → Stir in fresh Thai basil leaves and simmer for 2 minutes before serving.
開場介紹
A rich, creamy, and aromatic Thai red curry made with a freshly ground authentic red curry paste, tender boneless chicken thighs, fresh bell peppers, and coconut milk.
步驟 1
Soak 12 dry red chillies in warm water for 30 minutes until softened.
步驟 2
Add 2 tbsp sliced lemongrass, 1 tbsp chopped galangal, 4-6 garlic cloves, 4 halved shallots, 1 tsp lime zest, 1 tbsp chopped coriander stem & roots, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 10-12 Thai red chillies, and the soaked dry red chillies into a blender.
步驟 3
Coarsely grind the ingredients first, then add 4-5 tbsp of the chilli soaking water and blend into a smooth paste.
步驟 4
Heat 3-4 tbsp of oil in a pan on medium heat, add the freshly prepared Thai red curry paste, 5-6 kaffir lime leaves, and 1 tbsp of thinly sliced lemongrass. Fry for 5 minutes until the oil separates.
步驟 5
Pour in 1/2 cup of chicken stock, stir, and cook for 3 minutes on medium heat until the oil separates again.
材料清單
重要提醒
Soaking dry red chillies is essential to soften them, which helps in grinding them into a smooth, vibrant red paste.
Using the reserved chilli soaking water adds an extra boost of color and rich flavor to the curry paste.
Adjust the quantity of Thai red chillies to easily control the overall heat and spiciness of the dish.
Always turn the heat down to low before adding the coconut milk to prevent the sauce from separating or curdling.
This recipe is based on visual content and video descriptions; please refer to the original video to verify details.
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