Chicken Thai Red Curry
  • 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)
  1. Soak chick peas in warm water for two hours or overnight.
  2. Marinade chicken with corn starch, olive oil, chicken bouillon, and sugar for a minimum of 10 minutes.
  3. Add 2 tablespoons of cooking oil to a hot pot.
  4. Brown chicken.
  5. Remove chicken from pot.
  6. Add 2 tablespoons of cooking oil to hot pot.
  7. Caramelize onions.
  8. Remove onions for pot
  9. Add 2 tablespoons of cooking oil.
  10. Add Red Curry Paste.
  11. Brown Curry for 10 minutes on high heat.
  12. Stir in ginger, bay leaves, coconut milk into pot.
  13. Add 1 can (13.5 fl oz) of water to pot.
  14. Bring pot to a boil and add carrots.
  15. Keep the curry at a simmer (approximately 10 minutes)
  16. Add peas and cook for additional 10 minutes
  17. Add the onions and chicken
  18. 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.