Red Thai Curry Recipe

Helloo! We are back with a Thai Thursday! This week we have an easy to make Red Thai Curry along with Lemongrass Infused Rice.

Red Curry

Ingredients:

• 70 gms Red curry paste (you can use homemade paste or ready made)
• 400 ml coconut cream
• Blanched baby corn and broccoli
• Mushrooms
• 4-5 pieces of chicken breast (depending upon the size)
• 2 tablespoons milk
• Salt and pepper to taste
• Green chilies
• Garlic
• Olive oil

Method:

1. Marinade the chicken with chopped green chilies, garlic, salt and pepper and keep aside for at-least 4-6 hours.
2. In a pan, heat the oil and cook the chicken breast till the color changes then add the milk and further cook for about 5-6 minutes (or till the milk evaporates)
3. In a separate heavy based pan heat some more oil and add some finely chopped green chilies and garlic to it.
4. Then add the red curry paste till it thickens and gives out an aroma.
5. Next, add the vegetables and thoroughly mix (add some more salt or pepper if required)
6. Once the vegetables start to cook add the coconut cream and then the cooked chicken.
7. Cover with a lid and let it simmer for about 7-10 minutes.
8. Garnish with chives and serve hot with the lemongrass infused rice!

Note:
To make the lemongrass infused rice just put some dried lemongrass into the rice while cooking it and remove it when serving it.
We are using milk in these recipes to keep the chicken soft and moist.
If you want to make the curry vegetarian use the same recipe without the chicken.

Prawn Paella Recipe

Ingredients

• 4 Tablespoons olive oil
• Celery( to garnish)
• 1 cup long grained rice
• 4 Tomatoes (seeded and chopped)
• 1-2 green chillies (finely chopped)
• Paprika (to taste)
• 1 large capsicum/bell pepper
• 1 cup frozen peas
• 10 cloves of garlic (finely chopped)
• 500 gms prawns
• 1.5 – 2 cups chicken/vegetable stock
• 1 Large onion (finely chopped)
• Salt and pepper to taste

Preparation

1. In a bowl mix some olive oil, paprika, black pepper, salt and some of the garlic with the prawns. Leave to rest for 10 mins – a day.
2. Wash the rice thoroughly and keep aside.
3. In a not-too-shallow pan put about 2 tablespoons of olive oil. Then add some finely chopped garlic and green chillies.
4. Before the garlic starts to turn brown add the onions.
5. Once the onions start to turn translucent add the capsicum, paprika, salt and pepper and let it cook.
6. Empty the contents of the pan in a bowl and repeat the same process with the prawns until almost cooked.
7. Then add the already prepared vegetables and mix thoroughly.
8. Add the rice and then the stock (enough to just cover the rice), tomatoes, peas and celery and cover.
9. Let it simmer until the rice cooks and serve hot!
   *You could use separate pans for the vegetables and prawns. I used one to conserve the flavor.