Ingredients
- 1/2 medium chicken, cut into parts (remove as much of the skin as possible)
- 2-3 kaffir lime leaves (purchased frozen at Asian stores), OR substitute 1 Tbsp. lime juice
- 1 cinnamon stick (OR substitute 1/2 tsp. cinnamon)
- fresh basil and coriander/cilantro for garnish
- RED CURRY SAUCE:
- 1 can coconut milk
- 2 shallots OR 1/2 cup purple onion, sliced
- 1 thumb-size piece galangal (or ginger)
- 3 cloves garlic
- 1 Tbsp. tomato ketchup, OR tomato paste + 1/2 tsp. sugar
- 3 Tbsp. fish sauce
- 1 Tbsp. chili powder (North American type)
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 2 heaping tsp. brown sugar
- 2 tsp. shrimp paste (available by the jar at Asian stores)
- 1-2 fresh red chilies, minced, OR 1/2 to 3/4 tsp. cayenne pepper, OR 1/2 to 3/4 tsp. dried crushed chili
- VEGETABLES:
- 1 red bell pepper, chopped
- 2-3 tomatoes, sliced into wedges
- optional: 1-2 cups chopped eggplant (leave skin on), OR 4-5 Thai eggplants
Description
This Thai Red Curry Recipe Is Fragrant And Sumptuous, And Can Be Made Anywhere From Mild To Red-hot, Depending On How Much Spice You Prefer. It Starts With A Homemade Thai Red Curry Paste Which Is Easily Put Together With Your Food Processor Or Blender.
About.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter