More Great Recipes: Beef | Lamb/Sheep

Chicken Thai Red Curry

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Member since 2012

Serves 10 | Prep Time 60 | Cook 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

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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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