Thai Red Curry Chicken Resepti?

Contents

Take 8 dry spur chilies (prik chee fa haeng),soak them in water for a few minutes to rehydrate them,then drain the chilies.
Add the chopped dry chilies to the mortar along with ½ teaspoon of salt and start pounding.
Step back over to your chopping board and peel about 10 – 14 cloves of garlic.

Instructions –

Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it’s tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
Note: It’s important to wait until you’re ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

Heat a little oil in a heavy-bottomed saucepan over a medium heat and fry the onions until brown.
Take the pan off the heat and whisk with a hand blender to make a smooth paste.
Stir in the chicken.
Meanwhile,bring a large saucepan of water to the boil.
Meanwhile,to make the raita,whisk the yoghurt with a fork to make a smooth paste.

Ingredients –