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