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Before you jump to Thai Style Red Chicken Curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.
Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.
Why don’t we begin with something really easy, changing the actual light bulbs. This will go beyond the kitchen, nevertheless that is okay. The normal light bulbs are the incandescent type, which really should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more initially, these kinds of bulbs last as long as ten of the traditional type as well as using a lot less energy. Making use of these kinds of longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. You also have to obtain the habit of turning off the lights when there is nobody in a room. In the kitchen is where you’ll regularly come across members of a family, and often the lights usually are not turned off until the last person goes to bed. And it’s not limited to the kitchen, it goes on in other parts of the house as well. Make a routine of having the lights on only when they are necessary, and you’ll be astonished at the amount of electricity you save.
As you can see, there are plenty of little elements that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. Typically, all it takes is a little common sense.
We hope you got insight from reading it, now let’s go back to thai style red chicken curry recipe. To cook thai style red chicken curry you need 26 ingredients and 19 steps. Here is how you achieve it.
The ingredients needed to prepare Thai Style Red Chicken Curry:
- Prepare 500 gms Chicken pieces (I use some boneless and some bone in)
- Use 1 big Potato
- Provide 1 big Carrot
- Get 2 chopped Onion
- Get 4-5 chopped Garlic
- You need 1 inch chopped Galangal/Ginger
- You need 1-2 chopped fresh red Chilli
- Use 1/2 teaspoon Turmeric powder
- Provide 1/2 teaspoon Cumin powder
- Take 1 teaspoon Curry powder/Coriander powder
- Provide 400 ml Coconut milk (I used can)
- Prepare 3 tablespoons Cooking oil
- You need to taste Salt
- Provide 2 tablespoons red Curry paste
- Get As required Spring onion, Mint leaves to garnish
- Prepare for Red curry paste–
- Take 1 tablespoon Ginger-Garlic paste
- Take 2 sticks Lemon grass(if not available add 1 lemon leave)
- Provide 5-6 dry red Chillies (soaked for an hour with hot water)
- Take 5-6 stock of Coriander stem (optional, I didn't use)
- Prepare 1 Zest of Lemon
- Prepare 1 tablespoon Lemon juice
- Use 1 teaspoon Salt
- Get 1 teaspoon Sugar
- Provide 1/2 teaspoon Cumin powder
- Provide 1/2 teaspoon Curry powder/Coriander powder
Instructions to make Thai Style Red Chicken Curry:
- Soak 5-6 red chilli in hot water for an hour.
- Chop lemon grass in small pieces. If you don't get them use chopped fresh lemon leave.
- To make curry paste take a grinder jar and add in soaked red chillies, ginger-garlic paste, lemon grass,lemon zest, cumin powder, curry powder/coriander powder, sugar, salt and lemon juice.
- Grind to a smooth paste with little water. Keep aside. If you like you can also add some chopped coriander stem during grinding. I personally don't like it's taste and hence didn't add.
- Take 500 g chicken. I used both bone in and some boneless. You can use only boneless pieces if you like. Chicken with bone gives more flavour to the dish.
- I also used some veggies like potato and carrot. You can skip using them or you can use other veggies also you like. I used carrot as it's sweetness help to balance the pungency of the curry.
- Heat a saucepan with 3 tablespoons of cooking oil. Saute chopped ginger-garlic and red chilli for 15-20 seconds.
- Add in chopped onion and cook until they become soft.
- Now add in prepared red curry paste and stir well to fry for 2 minutes. Your kitchen will fill with aroma of lemon grass.
- Add in 2 tablespoons of water to prevent the spices from burning.
- Add in chicken pieces, stir well to mix.
- Also add in the potato and carrot pieces, cumin powder, curry powder, turmeric powder and salt.
- Stir well so that everything incorporates nicely and then add in 2 cups of hot water.
- Cover and cook in medium heat for 30 minutes or until chicken and veggies cook completely.
- Open unshaken can of coconut milk. Spoon out 1 tablespoon of thick coconut cream from the top to garnish.Keep aside.
- When chicken and veggies cook completely, add in the coconut milk to the curry. Keep flame in low heat so that milk doesn't curdle in hot curry.
- Cook the curry in medium heat for further 5 minutes to come to a boil. Adjust seasoning. The taste should be pungent with slight sweetness. Remove from heat.
- Transfer to serving bowl, garnish with coconut cream, spring onion and mint leaves.
- Serve with some thai jesmine rice.
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