Red Thai Curry

I have been this massive fan of Pan Asian cuisine for quite a while now. My most favourite restaurant in Pune city serves Thai food which is to DIE for over and over again! This one day I was browsing the web when I stumbled upon (thank you God!) no other than the same restaurant's Chef's recipe! I was wayyy too ecstatic to contain myself.

Note - I hadn't ever (ever!) cooked a proper meal before this. And incidentally, I was home alone that weekend. So I thought to myself, what's the harm in trying it out. Even if it does go wrong, no one has to know (hehe). So I rushed to the grocery store, grabbed all that I needed. 

And. Best recipe EVER!

Of course it wasn't perfect in the first try (oh soo spicy, but yum nonetheless). But I have made it sooo many times that I think I can cook pretty well now!

Serves: 2-3
Duration: 1 hour

You will need-

For the paste: 

3 shallots or 1 small cooking onion, diced

1 stalk lemongrass 

4 red chillies (depending on desired spiciness)

3 cloves garlic

1 thumb-sized piece galangal (Thai ginger), peeled and sliced (may be substituted with regular ginger)

¼ tsp white pepper (may be substituted with black pepper)

2 tbsp chilli powder

1 tbsp coriander seeds

3 tbsp regular (light) soy sauce

1 Kaffir lime leaf

1/2 tsp dark soy sauce

1 tsp brown sugar

½ tsp dried turmeric (or thumb-sized piece of fresh turmeric, sliced)

For the curry:

4 Kaffir lime leaves

1 red bell pepper, chopped (you add other veggies according to your taste- egplant, sweet potato, carrots, cauliflower)

½ cup fresh Thai holy basil leaves or sweet basil

250 gm chicken cut into bite-size cubes

1-2 cans coconut milk (depending on how mild you like your curry, or how much sauce you prefer)

Lime to taste

Method : 

1) To make the paste, put all paste ingredients in a food processor.

2) Add oil in a wok. Add paste and stir-fry till fragrant. 

3) Add vegetables and chicken. Stir well, let them cook.

4) Add coconut milk and lime leaves. Cook on a slow flame. Stir well until paste is thoroughly mixed with other ingredients. After another 10 minutes, take off gas. 

5) Check to ensure chicken/vegetables are cooked to your liking.

Test for salt and spice. If not salty enough, add up to 2 tbsp soy sauce.

If not spicy enough, add another red chilli, sliced finely.

If too salty, add up to 2 tbsp lime juice. 

6) Sprinkle with fresh basil leaves (these can be roughly chopped if too large).

7) Serve with plenty of Thai fragrant rice.

Tips:

-You can make the same with lamb or prawns, works brilliant!
-Squeeze lime, tastes yum!