Thai Red Curry - Veg Recipes of India
Serves 4-6
- 4 dry, Kashmiri red chilies - deseeded & soaked in ½ cup warm water for 10 minutes
- ½ tsp degi mirch powder
- ½ onion - chopped, 2 tbsp oil, 1 tsp salt, 1 tbsp lemon juice
- 8-10 flakes garlic - peeled(1 tbsp),½" piece ginger - chopped(1 tsp)
- 1 stalk lemongrass, see note
- 1½ tsp coriander (dhania) seeds - roast, ½ tsp cumin (jeera) - roast
- 6 peppercorns (about kali mirch) - roast
OTHER INGREDIENTS
- For the paste, roast coriander seeds, cumin seeds, and peppercorns. Grindto a fine powder. Add the remaining ingredients of the paste to the grinder. Grind all the ingredients of the red curry paste along with the water in which the chilies were soaked, to a very fine paste.
- Marinate chicken in the curry paste and refrigerate for a few hours.
- Heat the oil in a large pan, add the chicken in red curry paste and fry for 2-3 minutes on medium heat till it changes color.
- Add vegetables and cookfor 2-3 minutes.
- Add the coconut milk, soya sauce, and lemon leaves. Add water if you like a thin curry. Boil.
- Add salt and sugar to taste. Add basil leaves. Simmer on low heat for 5-7 minutes till the chicken and vegetables are tender. Serve hot with steamed rice or noodles.
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