Ingredients
For making 1 cup homemade red curry paste:
10
dried red chilies
2
tsp coriander seeds
1
inch piece ginger, chopped
1
clove garlic, chopped
1
stalk lemon grass, chopped
3
shallots, chopped
1
tsp salt
½
tsp coriander powder
1
tsp cumin powder
juice from 1 lime
For the curry:
250
gms chicken breast, cut into bite size pieces
15
mushrooms, sliced
½
red capsicum, diced
12
baby corn, sliced into 2
500
ml coconut milk
1.5
tsp soya sauce
12-15
basil leaves
8
lemon leaves
2
tbsp Noor Oil
¼
cup red curry paste
4
red chillies, sliced
Salt
1
inch ginger
3
garlic cloves
Preparation
Introduction:
The pungent notes of the red curry paste are toned down with creamy coconut milk and gently simmered along with chicken and vegetables in this sumptuous and fragrant gravy.
Steps Involved:
For homemade red curry paste:
Mix the first set of ingredients with a little water in a food processor and grind to a fine paste. This can be stored in air tight container in the refrigerator.
For the curry:
Heat Noor Oil in a skillet and add the chopped ginger and garlic and stir for a minute.
To this add the red curry paste and cook for 2 minutes till the flavors are released. Add chicken and stir for 3-4 minutes till the chicken is cooked.
Add all the rest of the vegetables and stir fry for 2 minutes.
Now add the coconut milk, soya sauce, lemon leaves and water and let it simmer for 2 minutes.
Cook over low flame for 2 minutes.
Add the salt, basil leaves and fresh red chilies and cook for a minute.
Serve hot with steamed rice.