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)
- 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.