Thai curry recipe

Check this out. It looks great. I haven’t had a chance to try it out myself.

If it’s good, let me know.

Chicken and Green Bean Thai Red Curry:

To make the Red Curry Paste, you need fresh or dried red chilies, deseeded and sliced; shallots and garlic; the sliced inner part of the thick bottom part of 1 stalk of lemongrass; a piece of galangal root (subsitute ginger if necessary), peeled and sliced; kaffir lime leaf;  half a teaspoon of dried shrimp paste, black peppercorns, gound turmeric and salt.

It depends how hot you want it to be. About 5 fresh hot chillies should do it.

Mix all these to a paste in a blender and add a little water if necessary.

Now it’s time for the fun bit.

Stir-fry this paste in a wok with a little oil over medium heat for around 5 minutes. You’ll soon notice the fragrance coming off it. Be careful not to burn the paste. You then turn up the heat and add around 500g fresh boneless chicken that you cut into bite-sized chunk. Quickly stir-fry the meat with the paste for around 5 minutes until it’s almost cooked.You then add about 3 cups of geen beans that have been cut to length, and stir-fry the whole thing for another 5 or so minutes.

Now, add about 250ml of chicken stock, or water if you want. Add also 1 tablespoon of fish sauce and two of sugar. Fish sauce is a very Thai thing and is very salty. It will give the curry an authentic flavor. Right, stir-fry and cook for some more few minutes, making sure everything is cooked.

Serve with steamed rice and sprinkle some thinly sliced kaffir lime leaves and half a bell pepper, also thinly sliced. If you get Thai basil leaves, sprinkle them on it too. Otherwise, use ordinary basil leaves although it won’t taste the same.

And now, enjoy!

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