How to make Thai Chicken Curry - Highly flavourful Thai red curry paste lends its flavour to chicken very well in this curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Oil (ऑइल)
Cuisine : Thai
Course : Main Course Chicken
Thai Chicken Curry Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Thai Chicken Curry checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Murgh Shahi Korma, Banana Leaf Chicken, Garlic Chicken, Mandarin Chicken.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thai Chicken Curry Recipe
Boneless chicken cut into ½ inch pieces 250 grams
Oil 1 tablespoon
Garlic chopped 1 tablespoon
Green zucchini chopped ¼ medium
Salt to taste
Chicken stock 2 cups
brown sugar/jaggery 1 teaspoon
Soy sauce 1 teaspoon
Coconut milk 1 cup
Fresh basil leaves chopped 4-6
Capsicum mixed, cubed ½ cup
Fresh basil leaves for garnishing
Thai red curry paste
Dried red chillies soaked 8-10
Coriander seeds 1 teaspoon
Lemon grass finely chopped 1 inch
Salt to taste
Black peppercorns 6-8
Cumin seeds 1 teaspoon
Shallots 5-6
Fresh coriander stems chopped 1 tablespoon
Galangal chopped ½ inch
Garlic chopped 1 tablespoon
Method
Step 1
To prepare Thai red curry paste, grind together coriander seeds, lemon grass, salt, black peppercorns, cumin seeds, shallots, coriander stems, galangal, garlic and dried red chillies with some water to a smooth paste. Transfer into a bowl.
Step 2
Heat oil in a deep non-stick pan. Add 1 tablespoon garlic and sauté for 30 seconds. Add 2 tablespoons Thai red curry paste, mix well and sauté for 1 minute.
Step 3
Add chicken and zucchini and mix. Add salt, mix and cook for 1 minute. Add chicken stock and mix.
Step 4
Add brown sugar and soy sauce, mix, cover and cook for 4-5 minutes.Add coconut milk and mix. Add basil leaves, mix and cook on low heat for 2 minutes.
Step 5
Add mixed capsicums, mix and cook for 1 minute.
Step 6
Serve hot garnished with basil leaf.
