Thai Chicken Curry - 4/25/09
Thai chicken curry is a traditional dish made with a subtle blend of hot, salty, sweet and sour flavors to get the taste buds tingling. You can make your own curry paste from scratch, but I choose to buy it because the pre-made Thai curry is very good. It has a very good flavor but I can add a few more ingredients to enhance the taste according to my needs. There are three different choices of curry paste: red curry, yellow curry or green curry. The yellow curry is mild whereas the red and green curries are spicier options. I personally like the red or green curry better than the yellow one because it is more flavorful and spicier.
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This dish is actually very versatile, you can add any type of vegetables in the curry such as green or red bell peppers, bamboo shoot, eggplant, green beans, etc...
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Close look at the Thai chicken curry
Preparation work..
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I used chicken thighs and cut them into small cubes. |
I then put the chicken in a pan and stir fried it with lots of garlic and chopped lemon grass. |
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Red curry paste, chopped lemon grass, and coconut milk are boiled and then reduce until thick... |
...then it is poured into a larger pot with the stir fried chicken. |
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Here I am adding some green Asian eggplant to the pot and I let it simmer for 15 minutes or so. |
And then bamboo shoot and eggplants are added to the curry and put to a simmer for another 15/20 minutes..
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When it is ready to serve I just reheat the curry and then add a few basil leaves.
Filed under: Meat , vegetables
