These days I am in love with the Thai chicken curries just because of their simplicity. They are less spicy and less time consuming too, only you need to gather few ingredients to have the authentic taste. And I simply adore the Thai signature of having coconut flavour with lemon grass and Kaffir lime leaves in the gravy.  Few days back I shared with you the Thai Green Chicken Curry. Now this is a turn for red chicken curry, essentially quite in the same line of its green counterpart. Hope it will add variation to your already stout chicken preparation list.

Ingredients to serve 2 – 3 :

1. Boneless chicken breast portion (diced) – 250 gm.
2. Coconut milk – 500 ml.
3. Thai fish sauce – 1 tbspoon
4. Granulated sugar – ½ tbspoon
5. Canned bamboo shoot (drained, rinsed and sliced) – about 120 gm.
6. Kaffir lime leaves (torn) – 2-3
7. Salt and ground black pepper
8. Chopped fresh red chillies and kaffir lime leaves to garnish

For the red curry paste :

1. Coriander seeds/powder – ½ teaspoon (I used powder as I didn’t have coriander seeds)
2. Cumin seeds – ¼ teaspoon
3. Fresh red chillies (seeded and coarsely chopped) – 6 – 7
4. Shallots (thinly sliced) – 2
5. Garlic (chopped) – 1 clove
6. Fresh ginger (chopped) – ½ tbspoon
7. Lemon grass stalks (chopped) – 1
8. Kaffir lime leaves (chopped) – 1-2
9. Fresh coriander roots – 2 (I didn’t find it, so used coriander stem)
10. Black peppercorn – 5
11. Good pinch of ground cinnamon
12. Turmeric powder – ½ teaspoon
13. Shrimp paste – ¼ teaspoon
14. Salt – ½ teaspoon
15. Vegetable oil – 1 tbspoon

Procedure :

To make curry paste dry roast coriander seeds/powder and cumin seeds for 1-2 minutes, then put in a mortar or food processor with all the remaining ingredients except the oil. Pound or process to a paste. Add the vegetable oil, little at a time, mixing or processing well after each addition. Now your curry paste is ready to use.

Pour half of the coconut milk into a large, heavy pan. Bring to boil over medium heat, stirring constantly until the coconut milk has separated.

Add 1½ tbspoon of the red curry paste and cook the mixture, stirring constantly, for 2-3 minutes until the curry paste is thoroughly incorporated.

Add the diced chicken, fish sauce and sugar to the pan. Stir well, then lower the heat and cook gently for 5-6 minutes, stirring until the chicken changes colour and is cooked through. Take care that the curry does not stick to the base of the pan.

Pour the remaining coconut milk into the pan, then add the sliced bamboo shoots and torn lime leaves. Bring back to the boil over medium heat, add salt and ground black pepper.

As the gravy thickens to your desired consistency put the gas off and spoon the curry into a serving dish, garnish with chopped chilli and lime leaves.

Serve with any Thai rice.

Note :

• The remaining red curry paste can be kept in a closed jar in the refrigerator for up to 3 months.
• If you want more red colour in your curry, then use few dry red chilli/Kashmiri red chilli powder in the curry paste.
• Straw mushrooms can be used instead of, or as well as, bamboo shoots.