Recipe For Red Curry With Coconut Milk

Recipe for red curry with coconut milk
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Recipe for red curry with coconut milk This is the dish made from red curry paste and the coconut is used instead of water.  Red Curry itself signifies the red color of the dish. This is a very special and fresh recipe as we are using all fresh ingredients for it. You will find a great difference when you prepare the dish as specified. The curry paste used in this recipe is homemade, this adds to its taste and health.

The sauce prepared for marinade is made up of peanuts and coconut. The special curry paste is used for enhance the taste of the dish. The marinade sauce will provide a special rich taste to the curry and the curry paste will add the tingling taste of the spices. The curry is generally spicy so you can customized species according to your taste.

Preparation time: 25 minutes
Cooking time:  10 minutes
Serving: 4 to 6

Appliances Required

A large skillet
1 big bowl
1 folk
1 Spatula
1 sauce pan
1 small steel bowl
Grinder

 Marinade Sauce

Ingredients Required for Marinade chicken

5 table spoon of fresh lime juice
1 tablespoon of sweet chili sauce
1 tablespoon of fish sauce
Half cup Fresh peanuts crushed
2 teaspoons of brown sugar
3 tablespoons of coriander, washed, dried
Coconut milk

red curry with coconut milk

Direction for Preparing Marinade

Roast peanut and remove the red peeling from them by crushing them with the small steel bowl in circular motion. In a grinder put roasted peanuts, coconut milk and sugar, process until it turned into a smooth paste. Now add Fresh lemon juice, sweet chili sauce and fish sauce and process again for 5 to 10 seconds to form a smooth texture paste. Thoroughly clean the chicken and pour the marinade mixture on it and let it set for 2 to 4 hours. If possible let the chicken stay in sauce till 24 hours.

Curry Paste

Ingredients for Preparing Curry Paste

1 onion
Lemongrass
Red chilies, OR cayenne pepper, Or Thai chili sauce
Garlic Cloves
Ginger
Tomato ketchup OR good-tasting tomato puree
Ground cumin
Ground coriander
Ground white pepper
Fish sauce, OR soy sauce, plus salt to taste

Directions to Prepare Curry Paste

First of all roughly chop onion and put them in the grinder and add some lemon grass , 3 to 4 red chilies ( according to your taste) , Add 3 to 4 cloves of garlic. Before processing add some coconut milk just to keep the blades moving. Now process the ingredients to form a smooth paste.

Now add tomato ketchup or tomato puree, grounded cumin seeds, Coriander seeds and grounded white sauce, also add some soy sauce or Fish sauce. Process the whole ingredient well to forma smooth paste. Until now you have prepared curry paste and the marinade sauce .Chicken should now be ready to cook.

Ingredients for the Preparing Dish

4 tablespoon of vegetable oil or Olive oil
2 table spoon curry paste
1 kg of skinless, boneless chicken breast meat – cut into strips
1 onion, chopped nicely (snipped off the upper and lower part of the red onion and removes the red  pilling from it. Cut in into two halves and slice it nicely).
1 red bell pepper cut it in to nice strips (Remove the seeds of the pepper.)
1 tablespoon of grated lemon zest (Take lemon and gently great the outer part of it)
1 to 1.5 cups Coconut milk
1 tablespoon of fish sauce
1 tablespoon fresh of lemon juice
4 to 5 tablespoon of chopped fresh coriander or parsley

Directions for the Preparation  Curry

First of all put on the high flame and place a large skillet on it. Put the 4 table spoon of oil (vegetable oil or olive oil) into it. Heat the oil and add two table spoon of curry Paste. Cook the curry paste for 2 minutes, until the paste lost its rawness and start giving a nice rich color.

Now add the Chicken into it and coat the chicken well with curry paste and cook it for another 5 to 7 minutes so that the curry paste and chicken mixed well in to a dish (add all the paste remaining paste used to marinade). When chicken is slightly cooked pour coconut milk and let it warm.

It is the time for adding coarsely chopped onions, strips of bell pepper, lemon zest, little bit of fish sauce lemon juice and salt to taste. Boil it with the covered lid and cook until the chicken it completely cooked. Last but not least sprinkle coriander leaves or Parsley over it. Let the dish stay for 5 to 10 minutes to cool down.

By this all the flavors of curry paste, chicken and vegetables will be gelled themselves well, giving a nice smooth taste. Garnish it with little cream. Serve it hot in a nice serving bowl. This curry suits well with steamed rice or garlic naan and salad with lemon juice and green chili (striped from between and seeds removed) and black pepper on top of it.

 Note

Be careful when adding curry paste into the hot oil as the oil can pop-up when come in contact of curry paste. You can keep the marinade sauce for 2 weeks in fridge. Curry paste can stay for 1 week in refrigerator. Always stir when working on high flame.

Tips

You can also use vegetable or chicken stock with coconut milk. Adjust the species of the curry paste according to your taste. You can also add some sesame seeds in curry before adding curry paste. You can also use poppy seeds as a substitute for peanuts in marinade sauce.

In this recipe you can use any kind of flesh like meat, fish. You can also use Panner, Tofu, soybeans. Although here chicken is used, you can also make it vegetarian by adding vegetables instead of chicken. The vegetables that suit the dish are tomatoes, mushrooms, beans.

The nutritional value of the curry is really high. Although you will not find much vitamins nutrients in the curry but this curry is rich in Carbohydrates, Fiber, Proteins and fats.

The total nutritional value of one portion of curry is:

Calorie: 180
Total Fat: 6 grams
Total Carbohydrates: 15 grams
Dietary Fiber: 5 grams
Proteins: 20 grams

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