Chicken Thai Red Curry
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.
Remove chicken from pot.
Add 2 tablespoons of cooking oil to hot pot.
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
Pairs Well With
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.