How to Prepare Appetizing Chicken Curry with Fresh Chilli Paste / Northern Thai style

Chicken Curry with Fresh Chilli Paste / Northern Thai style. Like Green Curry Paste, a homemade curry paste yields the freshest, most fragrant curry that you can This Thai Red Curry Paste recipe is a RecipeTin Family effort, refined over years with multiple family meals Remove chillis and reserve water. A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon. A swirl of coconut milk is added at the end which adds a rich, creamy texture for the ultimate Thai taste.

Chicken Coconut Milk Flat egg noodles - fresh Chilli, dried and pan fried Chilli powder, fried in oil (low heat) Ginger Turmeric Garlic Shallots Spring Onion Coriander Coriander seeds - if you can't find can use coriander root Curry powder Palm sugar Prawn / shrimp paste Salt Soybean oil. The top countries of suppliers are Thailand, Thailand. Thai Red Curry Chicken Without Coconut Milk Recipes. You can cook Chicken Curry with Fresh Chilli Paste / Northern Thai style using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken Curry with Fresh Chilli Paste / Northern Thai style

1. It's 1 kg of chicken of your choice ,chop to bite size.
2. It's 80 grams of dried hot chilli or less.
3. It's 2 head of fresh turmeric ,or dried 1 tbsp.
4. Prepare 2 of lemongrass stalk.
5. You need 10 of kaffir lime leaves.
6. You need 50 grams of garlic.
7. You need 100 grams of shallots.
8. You need 1 slice of of galangal.
9. Prepare 2 bunch of coriander,use both roots and leaves.
10. It's 2 cup of water.
11. You need 2 tbsp of fishsauce.
12. It's 1/2 tbsp of good quality shrimps paste.
13. Prepare 1 tbsp of vegetable oil to fry paste.

Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen! Such a delicious and classic dish that is super easy to make at home! Thai green curry is one of the best known dishes of Thai cuisine. Despite its complex flavours, it is actually quite easy to make at home!

Chicken Curry with Fresh Chilli Paste / Northern Thai style instructions

1. Prepare all herbs and chilli in need ,the heart of this dish is turmeric the colour the flavor will be fantastic :).
2. Use blender for quick curry ,but if i have time i prefer pestel and mortar,blend to mix first( lemongrass,turmeric,garlic,shallots,coriander roots ,chilli,galangal ..preserve some part of lemon grass to fry with the paste ).
3. Add shrimp paste ,blend more until almost smooth paste.
4. Crush 3 clove of garlic ,set aside with the paste ,get ready to stir in hot oil.
5. On medium heat with medium soup pot ,add oil..when it hot stir in crushed garlic and fresh chilli paste ,stir until good aroma ,dont let it burn ,keep stir within 3 mins.
6. Add chopped chicken ,stir to mix ,stir until no longer pink ,at the bottom will burn easily ,add kaffir lime leave and some slice of lemongrass.
7. Add water ,change to high heat ,stir only to mix ..then let it boil for 15 mins.
8. Reduce to medium heat ,add fish sauce ,let it simmer until chicken tendered and soup reduced.
9. Add chopped coriander leaves ,stir to mix ,heat off,serve hot with rice,steamed jasmine rice or sticky rice :).

OK let's re-learn the Thai Red Curry paste. First, you need to identify the red curry pastes by their names. Just as in Italian cooking not every tomato-based sauce would be called Marinara-there is Arrabbiata, Puttanessca, Amatriciana and so on—with Thai cooking we have many different curry. From chilli pastes, pork curries to lesser-known pumpkin fries, cuisine from the north of Thailand is a quaintly spicy world of its own. The good news for chilli newbies is that the northern palate is not as fiery as its Isaan counterpart.