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Trip to Thailand: Chicken Red Curry Recipe
Published : 08/07/2021
Categories : Recipes , Taste Journey
Today, the destination we are going to share with you is one of the countries with the most beautiful beaches in the world: Thailand!
This country, bordering Myanmar, Laos, Cambodia, and Malaysia, has more than 70 million inhabitants and is the only country in Southeast Asia that was not colonized by Europeans. Bangkok is the capital and the most populous city. Thai is the official language, and Baht is the currency used.
Since Buddhism is the most practiced religion in Thailand, there are about 27 thousand temples (very characteristic for their golden color) and 250 thousand Buddhist monks in its territory, which generates a lot of curiosity and attraction from the rest of the world. Furthermore, Thailand is culturally very rich (mainly in its capital), and its unique beaches, mountains, and forests create breathtaking landscapes.
We cannot talk about Thailand without talking about its gastronomy, which is loved all over the world!
Thai cuisine, influenced by different cultures (including Portuguese), is characterized by the combination of several spices and aromatic herbs that result in dishes full of different aromas and flavors. The main and indispensable ingredient in this cuisine is rice, whether it is fried or cooked, however, noodles (by Chinese influence) and vegetables are also used a lot.
Thais believe that the main secret of a delicious dish is the perfect balance between sour, salty, spicy, and sweet.
The most traditional and well-known dishes in Thailand are Pad Thai (noodles usually with soy sprouts, shrimp, egg, and onion and seasoned with soy sauce, sugar and chilies) and Som Tum (green bean salad, papaya, cherry tomatoes, garlic, and chilies). However, curry (by Indian influence) is also important in the cuisine of this country.
The word Curry both gives its name to a mixture of powdered spices, as well as, to various recipes. Today we are going to share with you a curry recipe, which uses a sauce/paste made with many herbs and spices. The curry (dish) is usually accompanied by rice and has many variations, depending on the area of the globe where it is prepared, and it can even be vegetarian or not.
The theory is given, let's put it into practice! Take note of the Chicken Red Curry recipe that we'll share with you below and enjoy the explosion of flavors.
Ingredients
For Thai Red Curry Paste:- 1 tablespoon of roasted coriander seeds
- 1 tablespoon of toasted cumin seeds
- 1 stalk of chopped lemongrass
- 150g of coarsely chopped canned red pepper
- 3 teaspoons of chilli paste
- 30 g of grated ginger
- 3 coarsely chopped garlic cloves
- 2 teaspoons of turmeric
- Pinch of salt
- 1 lime, scrape and juice
- 2 coarsely chopped spring onions (green part included)
- 2 tablespoons of melted coconut oil
For the curry:
- 1 tablespoon of coconut oil
- 1 large red onion, sliced
- 800 g skinless and boneless chicken legs cut into cubes
- 1 large red pepper, chopped
- 1 can of coconut milk
- 1 tablespoon of maple syrup
- 2 kaffir lime leaves
- Pinch of salt
- 150 g of crooked peas
To serve:
- Thumb-sized piece of ginger
- 6 Thai basil leaves
- 1 chive
- 1 chili
- Jasmine rice
Preparation:
- First, roast the coriander and cumin seeds in a frying pan over low heat. Stir regularly to prevent spices from burning and remove from heat after 2-3 minutes, when you start to smell the aroma and the seeds start to pop.
- Place all ingredients in a food processor and grind until smooth. Add one or two tablespoons of water if the paste needs it and set it aside until needed again.
- Place the casserole over medium heat and heat the coconut oil until melted. Add the onion and fry for 5 minutes until it starts to soften.
- Add the diced chicken (in stages if necessary) and fry until all the meat is browned.
- Add the peppers and curry paste that you have made earlier. Let it fry for 2-3 minutes, stirring regularly.
- Pour in the coconut milk, fill the can with water, add and mix everything well.
- Add maple syrup and lime leaves. Simmer for 20-30 minutes until sauce is thick and chicken is cooked through. For the last 5 minutes, add the crooked peas.
- When ready to serve, cut the ginger into sticks, coarsely chop the basil leaves and chop the fine chives and chili pepper. Sprinkle over the top of the curry and serve with the jasmine rice.
Are you missing any essential tools for making this recipe? Take a look below at our suggestions for products related to this article or visit our physical or online store and we will be happy to help you!
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