Thai red curry

When my family says let’s have Thai food, my mouth waters imagining the bold, creamy, spicy and fragrant curry sauce with the comfort of rice. Throw anything into the yummy curry sauce and you won’t go wrong!

INGREDIENTS FOR RED CURRY PASTE:

• 3 Shallots

• 3 -4 Garlic cloves

• 15 red dry chillies (wrinkly and long ones which are not spicy)- soak in hot water

• to soften

• 3-4 chilli padi

• 2” ginger

• 2” galangal

• 3 stalks of lemongrass thinly sliced

• 1 tbsp dry shrimp - soak in water

• 1 tsp shrimp paste (optional)

• 3 Coriander roots

• 3 candlenut / macadamia / cashew nuts

• 2 strips of kefir lime peel

• 1/2 “ Fresh turmeric (a small piece) or turmeric powder

• 1/2 tsp pepper

• Salt a pinch

Make a smooth paste by pounding all the ingredients in Mortar and

Pestle (authentic traditional way) or use a blender (modern way)

INGREDIENTS FOR CURRY:

• Chicken boneless pieces OR mix of veggies (sweet pumpkin, haricot beans, snow

• peas, red bell pepper, baby corn) OR Mix of chicken and few vegetables: 700 to 800 gms

• (total weight)

• Curry paste: 4 - 5 tbsp

• Kaffir lime leaves: 2-3

• Thai red chillies (optional): 1 or 2 (Slit more less spice, mince for more spice)

• Sugar: 1 tsp

• Lime juice: 1/2 - 1 tbsp

• Fish sauce: 2 tsp (optional) Or use salt

• Coconut oil: 1 tbsp (preferably)

• Thai sweet Basil: 5-6 stem leaves

• Coconut Milk: 270 ml-300 ml or more as per preference. If you want the curry to be

• thick and creamy rich, use coconut cream

METHOD:

• Heat coconut oil in a pan, when hot add the curry paste and fry for 2-3 mins till you get a nice aroma

• Add the chicken pieces or vegetables and coat it with the curry paste. If using chicken sauté till it becomes white or opaque

• Add 1 cup water, very little salt and kefir lime leaves. Bring to a boil. Close and cook for couple of mins. Cooking time varies depending on the cut of meat, (with or without bone) and is different for veggies. Use your discretion. If your are using boneless chicken and veggies together, cook chicken for 5 mins covered and then add the veggies and cook for another 5 mins

• When the chicken or vegetables are cooked, the water quantity should have reduced by more than half. If not open and cook for the water to reduce a bit

• Add coconut milk (depending on the thickness of the curry you want)

• Add fish sauce and sugar. Mix, taste test for salt. Add salt if need

• Add minced/slit red chillies if you need more spice and boil for a min or two

• Add sweet Thai basil leaves and boil for a min only. If you boil too long, the sweet basil will loose its aroma and taste

• Add lime juice and mix

• Enjoy with Thai brown rice