Recipe of Speedy Use it up Thai Red Chicken Curry
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The number of servings that may be served to make Use it up Thai Red Chicken Curry is 2 people. So be sure that this portion is sufficient to serve for your self and the one you love family.
So, this time, let’s try it, let’s range Use it up Thai Red Chicken Curry ourselves at house. Staying with simple ingredients, this dish can provide benefits in helping to maintain the well being of our our bodies. You can also make Use it up Thai Red Chicken Curry using 18 material kind and 7 manufacturing steps. Here’s how one can make the dish.
I did not follow a Recipe . Have made a Thai Green Curry before, so the Thai Red Curry is similar to the Thai Green Curry, but is Red because I used Red Chillies and a tin of chopped tomatoes. The ingredients were not fresh – my tubes of Garlic Puree and tubes of Ginger Puree in the Fridge were 2 months past their Used by Date and the unopened bag of raw Parsley was 5 days past its Used by Date and the 8 Red Chillies were old and wrinkly
Substances and spices that need to be Get to make Use it up Thai Red Chicken Curry:
- 4 chicken breasts
- 2 tbsp. Olive Oil or Vegetable Oil etc
- 3 medium sized Brown Onions
- Sprinkling of Turmeric Powder
- 2 tbsp. Garam Masala Powder
- 1 1/2 tubes of Ginger Puree
- 1 1/2 tubes of Garlic Puree
- 2 small drops of Thai Fish Sauce (similar to Soy Sauce)
- 8 large sticks of Red Chillies or 5 tsp. Mild Chilli Powder
- 1 tin chopped tomatoes
- 2 sticks Lemon Grass (I used ones that I froze)
- 1 tin Coconut Milk
- 1 bag Shop bought raw Parsley or Coriander
- Tin measurement of cold water
- 350 g raw Basmati Rice
- 1500 ml cold water
- Juice of Limes if you have any
- 1 tbsp. White Sugar
Instructions to make to make Use it up Thai Red Chicken Curry
- Preheat oven to Gas Mark 6.
Place 2 tablespoons of Vegetable Oil in a non-stick Wok or Frying Pan and then add the water washed Chicken Breasts too the hot Vegetable Oil and fry on the highest hob heat for 2 minutes on the One sides and then turn them over and fry for One minute on the other sides and then use a Slotted Spoon too transfer the Chicken Breasts too a Baking Tray and then allow to bake in the oven for 25 minutes - Peel onions – wash under the cold water tap – and then roughly chop the 3 onions into the chicken flavoured Vegetable Oil and gently shallow fry for 10 minutes. Can add the dry Spices within that 10 minutes
- Wash – deseed – wash Red Chillies and then add too the onions in the non-stick Wok – add the Shop bought Garlic Puree and Shop bought Ginger Puree and then add some Thai Fish Sauce and One tablespoon of White Sugar
- Add the tin of Chopped Tomatoes and then fill the empty tin with cold tap water and add it too the Wok as well. Add the 2 sticks of Lemon Grass. Can gently simmer with a Wok Lid on top of your Wok for One hour or could stew for 3 hours, having too occasionally add more cold tap water when the Curry Sauce evaporates. When done enough, allow too cool and then you could pass the chunky Curry Sauce through a Blender or use Scissors too cut the cold cooked Lemon Grass
- Near the end of cooking time – boil 1500ml of cold tap water or Mineral water (3 – 500ml mugs) in a medium sized saucepan. Place 350g (1 – 500ml mug) of raw Basmati Rice into a Rice Sieve and then run cold tap water through the Rice too release its Starch and then add the Rice too the boiling water within the saucepan and then boil on the highest hob heat until the water has almost been absorbed and then leave on the lowest hob simmer until the water has been completely evaporated
- Water wash soak the raw Parsley in a large mixing bowl and then scrunch One bundle and then use a small pair of sharp scissors too cut Parsley into the Curry Sauce and then add the One tin of Coconut Milk. Add the 4 cold cooked Chicken Breasts and then cook through a little
- Will need 2 large Dinner Plates for equal amounts of cooked Rice on each plate and equal amounts of Curry each – with 2 Chicken Breasts each
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