Chicken Thai Red Curry | Thai Cuisine | Red Thai Curry Paste Recipe | Curry Recipe By Varun Inamdar

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Learn how to make Chicken Thai Red Curry with our Chef Varun Inamdar.

Introduction
Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing! While Thai Curry paste made from scratch at home is always the best, it is not always feasible. Red curry paste calls for a long list of ingredients, and it can sometimes be difficult to source a few ingredients. Rich and creamy, this Thai Red Curry has chicken and vegetables. It packs fresh flavors and tastes fantastic when served with steamed rice. Do try this creamy curry recipe & let us know how you like it.

Preparation of Curry Paste
8-10 Dried Red Chillies
10-12 Bird's Eye Chillies
8-10 Shallots
6-8 Garlic Cloves (peeled)
1-inch Galangal (sliced)
5-6 Kaffir Lime Leaves
2-inch Lemongrass Stalk (chopped)
10-12 Coriander Stalk (chopped)
10-12 Thai Basil Leaves

For the Meat
300 gms Chicken (boneless)

Preparing the Curry
1/4 cup Assorted Bell Pepper (chopped)
6-8 Pea Aubergines
1 Pandan Leaf
2 tsp Sugar
1/4 tsp Nam Pla
1 tsp Lemon Juice
Salt (as required)
500ml Coconut Cream
1/2 cup Water