Red curry is a Thai spicy curry paste.This is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process.
The standard red curry paste contains shrimp paste, which renders it inappropriate for vegetarians.Vegetarian red curry pastes are also available. Some of the ingredients for the Red curry paste itself is the core flavoring for a number of other non-related dishes.
In this cooking I am trying to make a fusion between Indian and Thai cuisine.I hope you will like it.
|Cooking time:||30 minutes|
|Cuisine:||Indian and thai mix style|
- 1 pound chicken
- 1 teaspoon oil
- 1/2 cup chopped onions
- 1/2 cup of sliced carrots(optional)
- 1/2 cups of broccoli(optional)
- 1/2 cup of mushrooms(optional)
- 1/2 cup of bell paper sliced(optional)
- 1 can coconut milk
- 1/2 cup water
- 1/2 tbsp red curry paste
- Salt to taste
- Fresh spring onion to garnish
Cut chicken into small pieces.In a non stick pan add 1 tbsp oil and fry chicken till it tenders.If you want add little bit salt at that time.When it is done remove chicken into a plate and keep aside.
Heat oil in a large nonstick pan over medium heat. Add oil and red curry paste.Stir well for 1 minute.Add all the vegetables you want including onion, and sauté 2 minutes.All the vegetables are optional.Add chicken to it.Now, add coconut milk and stir it well for 2 minutes, bring to a boil. Cover; reduce heat, and simmer 5 minutes, stirring frequently. After 3 to 4 minutes remove the pan from the gas. Sprinkle spring onion on top and serve hot.