RED THAI CHICKEN CURRY WITH MUSHROOMS| NON VEG THAI CURRY|KAENG PHED

Kaeng Phed (Ped) – the red coconut milk curry is one of the most well-known Thai recipes. The preparation is quite similar to the green coconut milk curry, but, how people in Thailand like to say: Same, same, but different. Thai food is so delicious, and there is so much to discover!

I learnt this due to my husbands request for thai food.

INGREDIENTS

RED THAI CURRY PASTE

4-5 dry red chillies

1/2 onion

8 flakes garlic peeled & chooped (1tbsp)

half inch ginger-chopped (1tsp)

1/2 tsp peppercorns(kali miri)

1tsp salt

1tsp jeera cumin seeds

1tbsp lemon juice

1/4 tsp turmeric(haldi)

1 stick lemongrass (use only lower part discard the leaves)-cut into small pieces or

Rind of 1 lemon ( Grate the skin of lemon without pressure)

Method for red curry paste

1. Breakred chillies into 2 pieces discard seeds,soak in 1/4 cup warm water for 10 minutes.
2. Dry roast cumin & coriander seeds on low heat for 2 minutes till fragrant & get roasted but not brown.
3. Put red chillies,along with soaking water into grinder.Add roasted seeds & above remaining ingredients.Grind to smooth paste .Use as required.

RED CHICKEN THAI CURRY

400 gm diced boneless chicken (chicken with bones can also be used)

4 tbsp oil

1 recipe quantity red curry paste (Pls refer above method)

4-5 lemon grass leaves

1 stalk lemon grass finely chopped

3 cups coconut milk

100 gm mushrooms thickly sliced

1tsp salt,1tsp sugar & 1 tbsp lemon juice to blanch mushrooms

1-2 tbsp fish sauce (optional)

Salt as per taste

11/2 tsp sugar/jaggery

2-3 fresh green or red chillies-sliced lengthwise

15-20 basil leaves (tulsi) - whole

METHOD

1. Boil 4 cups water with 1 tspn salt,1 isp,suagr& 1tbsp lemon juice.Add mushrooms to boiling water.Boil for 2-3 minutes till tender.Remove from water & keep blanched mushrooms aside.
2. Heat oil in a pan.Add prepared red curry paste & stir fry for 2 minutes till it smells fragrant & oil separates.
3. Add chicken lemon leaves & lemon grass .Fry for 3 minutes.
4. Stir in half of coconut milk.Boil cover,lower heat & cook till chicken is tender about 7-8 minutes.
5. Add mushrooms remaining coconut milk & all remaining ingredients.Boil,Simmer for 2 minutes .Check salt & adjust to taste.
6. Serve hot with garnished with basil leaves.

Tip

• Adding lemon juice to mushrooms while blanching helps to keep them white.
• Mushrooms taste juicy & soft if blanched before adding to curry
• You can prepare the veg version of red thai curry by substituting chicken with veggies like mushrooms,cauliflowers,bamboo shoot, baby sweetcorns.