Thai Red Curry


Chicken breasts (small pieces) 2
Tomatoes (boiled and blended) 1/2 kg
Coconut powder 1 cup
Garlic (chopped) 2 tbsp
Red chili powder 2 tbsp
Cumin powder 1/4 tbsp
Turmeric Powder 1/4 tbsp
Red chili (crushed) 1 tbsp
Curry leaves 20
Chinese salt 1/2 tbsp
Lemon grass (thickly cut) 2 strips
Salt to taste
Olive Oil 1/4 cup + 1 tbsp


Heat Olive oil in a pot; fry garlic golden.
Add tomatoes; cook for a few minutes.
Add red chilies, turmeric, Chinese salt, cumin, and salt; cook till oil separates.
Add chicken; dissolve coconut powder in 1 cup water; add to the pot.
Cover with lid and cook on low flame till oil separates.
Heat 1 tbsp oil in a frying pan; add crushed red chilies and curry leaves; pour tempering over chicken.
Dish out; sprinkle lemongrass and serve.

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