Thai Chicken in Red Curry

I cannot express my love for Thai food in words. Being a Pakistan, I love anything spicy. There are 3 types of Thai curries, out of which two  are very famous. Red curry and Green curry. Today, I am sharing Thai chicken in Red curry with y'll. This Thai Red Curry Recipe is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on your taste. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and you have a healthy and hearty curry dish that will awaken your senses and boost your mood.

Ingredients for Red Curry Paste:

Kashmiri Degi Mirch 6

Onion 1/2

Garlic paste 1 tsp

Ginger paste 1 tsp

Salt 1 tsp

Haldi ¼ tsp

Zeera whole 1 tsp

Dhania whole or crushed 1 tbsp

Black pepper crushed ½ tsp

Water ½ cup

Method for Red Curry Paste:

1. Soak kashmiri degi mirch in ½ cup of hot water for one hour.

Chilies soaked in water

2. Blend all the above ingredients together with soaked chilies (with water). 3. Blend until it is smooth in paste. Add 2-3 tbsp of more water only if required. Keep it aside, you can freeze this paste too.

Homemade Thai Red Curry Paste

For Gravy:

Chicken ½ kg cut into cubes or sliced

Lemon juice 1 tbsp

Coconut milk 1 cup 

Sugar 1 tsp

Salt 1½ tsp

Red Curry Paste ½ cup heaped 

Fish sauce 1 tbsp

Oil ¼ cup

Green chilies 4-5 slices thinly sliced

Method:

1. In a wok heat oil, add chicken and stir fried till water dries and chicken is tender.
2. Add red curry paste, stir for few minutes. 
3. Add all the remaining ingredients and stir, cook for few minutes  till its thick in consistency.
4. Add green chilies and serve with Garlic Fried Rice or Plain steamed rice. 

Chicken Mexicana

Ingredients:
Chicken fillet 4 without bone (cut into strips)
Ketchup 3 tbsp
Chili garlic sauce 3 tbsp
Salt 1 tsp
Pounded chili flakes 1 tsp
BBQ Sauce 1 tbsp heaped
Soy sauce 1 tbsp
Crushed black pepper ¼ tsp
Oyster sauce 1 tbsp
Mustard paste ¼ tsp
Garlic crushed 2 cloves
Olive Oil 2-3 tbsp

Chicken Mexicana

Method:  Heat oil, add crushed garlic, fry till light golden in color.

Add chicken strips, saute` till its tender. Add all the above seasoning. Mix well.


Cook for 5 more minutes on medium-high flame. Remove from stove.


Serve with brown rice or Garlic Fried Rice.

Chicken Tikka Biryani

Ingredients for Chicken:

Chicken 1 kg (16 pieces)

Vinegar 4 tbsp

Red chili powder 1 tbsp heaped

Garam masala 1 tsp

Salt 1½ tsp

Tandoori color ¼ tsp

Black pepper color 1 tsp

Ginger/Garlic paste 1 tbsp heaped

Yogurt 2 tbsp (beaten)
Potatoes 3 medium size 

Method:

1. Marinate all the above ingredients in chicken. Keep it overnight or 4-5 hours. 
2. Heat ¼ cup of oil, add marinated chicken, add potatoes cover and let them cook till done. 
3. You can bake the chicken too. Give dum of coal. Keep is aside.

Ingredients for masala:

Tomatoes 4 sliced

Onion chopped 1 large

Yogurt 1 cup (beaten)

Oil ½ cup

Ginger/Garlic paste 1 tsp

Red Chili powder 1 tsp

Water ¼ cup

Haldi ½ tsp

Dhania powder 1½ tsp

Salt ½ tsp

Other ingredients:

Rice 1/2 kg boiled (with 1 tez patta, 1 tsp kala zeera, 2 cinnamon sticks, 4-5 whole black pepper, salt 3 tsp)

Kewra 1 tbsp

Coriander leaves ¼ bunch

Mint leaves ¼ bunch

Green chillies 6-8 whole

Yellow color ¼ tsp heaped

Method for masala:

1. Heat oil in a separate pan, add onions let it golden brown. 
2. Add ginger, garlic paste, sliced tomatoes, red chili powder, water, salt, haldi, dhania powder, fry a little over a medium high flame. 
3. Add beaten yogurt, bhuno till oil leaves aside. 
4. Now put cooked chicken, and potatoes mix well. Add mint leaves, coriander leaves, green chillies, put layer of boiled rice. 
5. Sprinkle yellow color on top mix, put another layer of boiled rice. Drizzle kewra and 3-4 tbsp oil. 
6. Put on dum for 10-15 minutes. Serve hot!

Palak Paneer

Ingredients:

Paneer 1 cup 

Palak 1/2 kg

Onion chopped 2

Ginger paste 1 tsp

Garlic paste 1 tsp

Salt to taste

Black pepper 1/4 tsp

Red chili powder 1 tsp

Garam masala powder 1/2 tsp

Cream 1/2  cup

Soya (Dill) 2 tbsp (optional)

Oil or Butter 4 tbsp

Method:

1. Cut the Paneer into cubes, shallow fry until light golden brown. Keep aside.
2. Boil water, add Palak and let it boil for just 5-6 minutes only and blend it into a smooth paste. 
3. Heat butter or oil, add chopped onions, fry. When light golden in color, add ginger and garlic paste, salt, chili powder, and fry. 
4. Add the blended Palak paste, and soya (dill). Mix well.
5. Cook for few minutes, add cream and fried Paneer, sprinkle garam masala on top.
6. Cover and put it on dum for 5 minutes. Serve immediately