Wednesday, 11 July 2012


Curry Recipe Created by Perfect Pans

Easy Thai Red Curry Recipe

This Thai Red Curry Recipe is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on your taste. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and some vegetables, and you have a healthy and hearty curry dish that will awaken your senses!

Prep Time: 15 minutes
Cook Time: 30 Minutes
Total Time: 45 minutes
Serves 3-4


Non-stick cookware
• 1/2 medium whole chicken, cut into parts, or equivalent of breast or thigh
• 1 red bell pepper, chopped
• 8 chopped spring onions
• Few handfuls of mushrooms
• 2 kaffir lime leaves, OR substitute bay leaves
• 1/2 cinnamon stick (OR add 1/4 tsp. cinnamon to the sauce)
• handful fresh basil and coriander/cilantro

Non-Fat cookingRed Curry Sauce:
• 1 can coconut milk
• 2-3 Tbsp. minced lemongrass or 3tbsp ready prepared from a jar.
• 1 thumb-size piece of ginger, grated
• 4-5 cloves garlic
• 1-2 fresh red chilies, sliced, OR 1/2 to 1 tsp. cayenne pepper, to taste
• 2 Tbsp. tomato ketchup or cooked tomato puree
• 2 Tbsp. fish sauce
• 1+1/2 to 2 Tbsp. chili powder, depending on how spicy you want it
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1 Tbsp. brown sugar, + more to taste
• 2 Tbsp. fresh lime juice

Non-Fat Cooking, Perfect PansPreparation:
1. Cook mushrooms in the pan then place chopped chicken pieces in to seal slightly.
2. Place all curry sauce ingredients in a food processor or blender. Process well. Pour the curry sauce over the chicken. add kaffir lime leaves/bay leaf and cinnamon stick, mixing everything into the sauce. Cover and cook for30 minutes on a medium heat. Note: if you prefer more sauce, add 1/4 to 1/3 cup good-tasting chicken stock. 
3.  Add the bell pepper and spring onions, stirring them into the sauce. Return curry to the heat for 15 minutes, or until both chicken and vegetables are well cooked.
4. Do a taste test, looking for a balance of flavors. If not salty or flavorful enough, add up to 1 Tbsp. more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili/cayenne pepper.
5. Ladle the curry into a rice circle on a plate or serve in a dish with your rice separately. Now you are ready to eat

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