Thai Red Curry with Prawns and Chicken

A delicious preparation of Thai Red Curry where both Chicken and Prawns may be added.  This can. be cooked in a tomato-based gravy or more coconut curry-like. Both are delicious and unique.

If you prefer only to add chicken or only prawns, that’s fine as well!

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Peanut Oil / Rice Bran Oil /Sunflower Oil		2 -3 Tbsp
Boneless Chicken breast/ thigh, cut into small cubes		250 gms
Medium-sized Prawns, cleaned and de-veined		20
BaBy corn, cut in half		6-8
Mushrooms, sliced (optional)		3-4
Tomato, pureed (optional)		1 large
Coconut milk (medium consistency) -Use much  less if making this curry with tomato		2 1/2 cups
Coconut sugar/ Light brown sugar		1 -2 tsp
Salt (or to taste)		3/4 tsp
White Pepper Powder		1/2 tsp
Thai fish sauce		1-2 tsp
Juice of half lime		About 1 tsp
Raw Cashew Nuts		1/2 cup
Kaffir Limes, mid-vein removed and chiffonaded		2-3
Thai Basil/ Thai sweet Basil leaves		2 sprigs

For Red Curry Paste:

Shallots, peeled		7
Garlic cloves, peeled		6 large
Galangal, peeled		2 Tbsp
Long fresh Red Chillies (mild)		3-5
Lemongrass (tender stalk portion, cut into rings)		2 Tbsp
Coriander root ( just the root)		1 tsp
Thai shrimp paste		1/4 tsp
Coriander seeds		2 Tbsp
Cumin Seeds		1/2 tsp
Nutmeg ( a small piece )		1/4 tsp
Red Chilli Paste (See notes for the video)		1-2 Tbsp

Method:

1. First, make the Red Curry Paste: Add peeled shallots, garlic, galangal, red chillies, lemongrass and coriander root ( all roughly chopped) to a strong spice grinder or small (mixer-jar).
2. Put the shrimp paste in a square piece of aluminium foil and fold it to seal within. Place on a dry pan and heat to toast the shrimp paste inside. 30-40 seconds.
3. Add this toasted shrimp paste to the grinder as well.
4. Dry toast the whole spices (coriander, cumin and nutmeg) to the same dry pan and toast for one minute, stirring. Add this to the grinder also.
5. Add the dried red chilli paste to the grinder also. (See notes for video).
6. Grind these ingredients, without adding any water, to get as smooth a paste as possible. (Galangal is fibrous, and must be ground well).
7. Cook the Curry paste: Heat oil in a wide wok.  As the oil is heating up ( before it is too hot) add the prepared spice paste. (You might need to add a little more oil because this paste does need some amount of oil to be cooked properly to and retain the flavour. )
8. Keep stirring and frying this paste on a moderate heat, till the oil separates and becomes a nice deep red colour. (Keep adjusting the heat and stir patiently till oi separates).
9. Once fragrant, and oil has separated, add the chicken pieces. Toss well to coat and fry the pieces in this paste well. Add a dash of water, so the paste does not get burnt on the sides of the wok. Continue to stir and fry on high heat, till the chicken pieces are no longer pink. Stir well.
10. If making version with TOMATO: Puree the fresh tomato to a juice and add to the cooked chicken and cook till the oil separates and the tomatoes to cook down. If you want the coconut milk richer curry, omit the tomato.
11. Add the baby corn and (optional) mushrooms slices. Stir through.
12. Now it’s time to add the coconut milk. If you added the tomato puree, add only a few Tbsp of thicker coconut cream.  You can add a little water to loosen the curry here. If you are not using tomato, add the 2 1/2 cups of medium consistency coconut milk.
13. Once the coconut milk is added, on a maintained high heat stir briskly and continuously as it comes to a simmer ( to prevent curdling).
14. Once simmered, add coconut sugar.
15. Add the prawns now and salt to taste. Also add the white pepper powder, Thai Fish Sauce and juice of lime. Stir well. Turn down the heat. The prawns will be cooked in 8-10 minutes.
16. Toast the raw cashew nuts in a separate dry pan, till golden.
17. Once the prawns are cooked, add the toasted cashew nuts. Turn up the heat now. Add extra salt now if needed.
18. Add the chiffonaded kaffir lime leaves and the Thai sweet Basil Leaves.
19. Turn up the heat. Add kaffir limes leaves and Thai sweet basil. Once you can smell the herbs, remove from heat.
20. Serve hot with White steamed Rice/ Jasmine Rice.

Thai Red Curry with Prawns and Chicken

Notes:

• How to make Died red chilli paste – Watch my video.

Key Ingredients: Chicken, Prawns, Coconut Milk, Garlic, Shallots, Red Chilli, Lemon Grass, Coriander Root, Spices (Coriander, Nutmeg, Cumin, White Pepper), Oil Herbs (Kaffir Lime Leaf and Thai Basil), Vegetables (Baby Corn and/or Mushroom), Lime, Fish Sauce, Coconut Sugar, Salt, Oil.

EAT AND TELL!!! Let us know if you tried –  Thai Red Curry with Prawns and Chicken

Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com