A very important part of Thai food culture, Thai Red Curry is the most popular type of curry in Thai cuisine. Made with red chilies, this fiery hot dish is made with coconut milk as its base that deliciously neutralises the spices and adds a sweet taste of coconut in it. While this exquisite Thai dish is usually served in fine dining restaurants for an exorbitant amount of money, you can make it at home using most of the ingredients found in your kitchen. All it takes is just 15 minutes to prepare and cook.
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Serving 4 |
Prep Time 0 HOURS 20 MINS |
Total Time 0 HOURS 30 MINS |
Ingredients
- Chicken (boneless, small cubes) 375 gms
- Shangrila Hot Sriracha Sauce 1 cup
- Shangrila Hot Habanero Sauce ½ cup
- Fish sauce 6 tbs
- Coconut milk 1 cup
- Garlic clove (chopped) 1 tbs
- Ginger 2 tbs
- Chicken cubes 2 units
- Sugar 4 tbs
- Salt ½ tbs
- Oil 8 tbs
Method
- To start, heat oil in a pan and add chicken. Fry for 2 to 3 minutes until golden brown; add garlic and ginger and fry for another 2 minutes.
- To make the curry, add coconut milk, sugar, salt, and chicken cubes and bring it to a boil. Reduce the heat to let the curry simmer while stirring it a bit to prevent it from sticking. Wait for the oil to separate on the surface.
- Once the curry is set, add chicken cubes to it and add Shangrila Hot Sriracha Sauce, Shangrila Hot Habanero Sauce, fish sauce and 2 cups of water. Add a little more sugar if you want it sweeter, and bring it to a boil. Cook for 15 minutes until the thick curry is ready, then take it off the heat and add Thai basil.
- Dish the curry out in a bowl, and top it with chillies, ginger and a few basil leaves. Serve with jasmine rice on the side.
Nutrition Facts
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Calories 100 |
Fat 55 |
Sugars 14g |
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Cholesterol 100 |
Protein 3g |
Calcium 10% |
