Thai Recipe Videos

Thai Food Made Easy

Member Login

Thai Cooking Classes

Chillies (Prik Ki Noo)

Kaffir Lime Leaves (Bai Makrut)

Mushroom (Hed)

Coconut Milk (Gatih)

Sweet Chillies (Prik Waan)

Thai Cooking School - Thai Cooking Course Offer

Discover How to Master a 5 Course Thai Banquet FREE

Easy Thai Cooking Course with Chef Khwanjai

Dry Chicken Red Curry (Gaeng Hang Gai)

Authentic Thai Food Recipes - Thai Curry Recipes

Wednesday, 09 January 2008

Video Sneak Preview (tiny, low resolution)

Members Cooking Classes Videos Are Much Enhanced!

Jules's Blurb: Another great traditional Thai Red Chicken Curry Recipe, the direct translation from Khwanjai's original Thai recipe is "curry dry chicken". That means no oil or water is used in the cooking, and so there is much less sauce, but this sauce has an amazing flavour. It is thicker than the usual soupy Thai curries and a lovely Red Chicken Curry recipe to boot!

This is a recipe for curry you will not find anywhere else, as it is Khwanjai's own, it takes much longer to cook than most curries, so it's not the sort of dish you will find in a restaurant, however the cooking is well worth the effort

Our resident Chef; Khwanjai runs our Thai Cooking Classes , she often creates her own recipes which are reflected in our selection of Chicken Curry Recipes and don't worry, we cover Pork Red Curry, Beef Penang Curry and Duck Red Curry too

Khwanjai's Red Chicken Curries are famous amongst the locals for her ability to balance the power of the chillies with the more subtle ingredients so you get to enjoy every flavour with every mouthful, without losing the power of speech

Dry Chicken Red Curry

(Gaeng Hang Gai)

How to Make Chicken Red Curry

Ingredients:

Serves 2
4 Chicken (wings, thighs or drumsticks)
1 Cup red/green sweet chilli peppers (bell peppers)
5 Mushrooms
4 Thai Chillies (pik ki nu)
3 Kaffir Lime Leaves
500 ml Coconut Milk
1 tbs Red Curry paste
2 tbs Fish Sauce
1 Chicken stock cube (or 1tbs powder)
1tbs Palm Sugar (or Demerara)

Preparation:

Cut and wash chicken, slice into thighs to expose bone and same for drumsticks

Tear kaffir lime leaves (not too small) and leave mixed in with chicken for 20-30 minutes

Cut your red/green sweet chilli peppers and mushrooms into bite size pieces

Pick the stalks off the Thai chillies and slice, or for less spicy you can use them uncut

Cooking:

Pour 1/2 the coconut milk into a wok and bring to the boil, stir and simmer until greatly reduced and bubbles of oil begin to crack the surface of the milk (about 4-5 minutes)

Add red curry paste, stir until you get a great smell and colour

Add chicken and Kaffir lime leaves stir/mix together and simmer

Next (no waiting) add the fish sauce, palm sugar, chicken stock and remaining coconut milk, leave to boil

When it boils, turn to low heat and stir 2 or 3 times and leave to simmer for 10 to 15 minutes

Once it is simmering the occasional stir is fine, checking occasionally to see if the chicken is cooked and soft turning as required

When it is, add red and green sweet chilli peppers, mushrooms and Thai chillies, stir/mix together and leave to simmer another 5-10 minutes and you're done

Serving Suggestion:

Serve with hot jasmine rice. To accompany it a great choice would be Lettuce and Pork Soup or Chicken and Beansprout Stir Fry or Pork Stuffed Cabbage Soup all of which have light and delicate flavours to contrast the rich flavours of this lovely chicken red curry

For the Best Results:

Members click the camera to watch the video, the recipe and photo's only give you about 5% of the information available in the video, it's the easy way to learn Thai cooking. In fact the only thing the video can't show you is the smell & taste, but hey? We try!!

< Prev		Next >

[ Back ]