This is Thai chicken curry in red curry paste. This is a
spicy dish that goes well with steamed rice. Thai dishes need some peculiar
ingredients like kaffir lime and its leaves, lemon grass, palm sugar, galangal,
fresh red chillies, basil leaves etc. I have seen these ingredients in Big
bazaar. But if you could not find them, you can use the substitutes.
Kaffir lime and leaves can be substituted with normal lemon
and its leaves or with the zest of lemon. Lemon grass substitute is again, zest
of lemon, but you have to use zest of 2 lemons in place of a stalk of lemon
grass. Instead of palm sugar, you can use jaggery powder or brown sugar. Tulsi
can replace basil leaves and ginger can be used in place of galangal. Deseed,
boil and grind dried red chillies to a fine paste, if you have no fresh red
chillies in stock.
Ingredients
½ kg. Boneless chicken
Few florets of cauliflower
4-5 French beans cut into stripes
5 tbsp. red curry paste
2 cups coconut milk.
1 tsp. soy sauce
2 tsp. palm sugar
Few basil leaves and kaffir lime leaves
Coriander leaves for garnishing
Method
Heat oil and add the red curry paste and fry for a minute.
Add the vegetables and chicken and fry for few minutes.
Add sauce, coconut milk, basil and lemon leaves. cook on
medium heat till the chicken and veggies are done.
Add palm sugar and coriander leaves.
Serve hot.
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