Recipes

Chicken Thai Red Curry

Beef  Lamb/Sheep 

• Cooking Time: 60
• Servings: 10
• Preparation Time: 60
• 2 lb of trimmed chicken thigh cut to thumb size pieces
• 1 tablespoon corn starch
• 1 tablespoon chicken bouillon (or salt)
• 2 oz ginger (cut into thumb sized ginger pieces lightly smashed)
• 1 teaspoon of sugar
• 5 dried bay leaves
• 6 large yellow onions
• 2 cans (13.5 fl oz each) of Coconut milk
• 1/2 cup Red Curry Paste (MAE PLOY brand)
• 4 medium carrots
• 8 oz of split chick peas (chana dal)
• Olive Oil (or cooking oil)

Soak chick peas in warm water for two hours or overnight.

Marinade chicken with corn starch, olive oil, chicken bouillon, and sugar for a minimum of 10 minutes.

Add 2 tablespoons of cooking oil to a hot pot.

Brown chicken.

Remove chicken from pot.

Add 2 tablespoons of cooking oil to hot pot.

Caramelize onions.

Remove onions for pot

Add 2 tablespoons of cooking oil.

Add Red Curry Paste.

Brown Curry for 10 minutes on high heat.

Stir in ginger, bay leaves, coconut milk into pot.

Add 1 can (13.5 fl oz) of water to pot.

Bring pot to a boil and add carrots.

Keep the curry at a simmer (approximately 10 minutes)

Add peas and cook for additional 10 minutes

Add the onions and chicken

Keep at a simmer for 5 minutes and serve

Thomas Lau started cooking Indian food from scratch in early 2010 and determined the method too tedious. He recently discovered a consistent means of producing flavorful curry that can be pared with nan and/or rice. The flavors develop over time and is best prepared and cooked a day in advanced. The curry can be stored in the refrigerator for over a week.

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