How to Cook Perfect Chicken Curry with Fresh Chilli Paste / Northern Thai style

How to Cook Perfect Chicken Curry with Fresh Chilli Paste / Northern Thai style Delicious, fresh and tasty.

Chicken Curry with Fresh Chilli Paste / Northern Thai style. Chicken Coconut Milk Flat egg noodles - fresh Chilli, dried and pan fried Chilli powder, fried in oil (low heat) Ginger Turmeric Garlic Shallots Spring Onion Coriander Coriander seeds - if you can't find can use coriander root Curry powder Palm sugar Prawn / shrimp paste Salt Soybean oil. Popular Thai curry recipes, including green, red, and yellow curries as well as vegetarian are great options. Indulge in a taste sensation with a phenomenal Thai curry.

Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk.

Thai Chicken CurryWell Plated. kosher salt, fresh cilantro, boneless skinless. sliced fresh red chilli to serve.

Remove the chillies from the water (it doesn't matter if you don't drain them.

You can cook Chicken Curry with Fresh Chilli Paste / Northern Thai style using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken Curry with Fresh Chilli Paste / Northern Thai style

1. It’s 1 kg of chicken of your choice ,chop to bite size.

2. It’s 80 grams of dried hot chilli or less.

3. Prepare 2 head of fresh turmeric ,or dried 1 tbsp.

4. You need 2 of lemongrass stalk.

5. It’s 10 of kaffir lime leaves.

6. Prepare 50 grams of garlic.

7. Prepare 100 grams of shallots.

8. Prepare 1 slice of of galangal.

9. It’s 2 bunch of coriander,use both roots and leaves.

10. It’s 2 cup of water.

11. You need 2 tbsp of fishsauce.

12. It’s 1/2 tbsp of good quality shrimps paste.

13. You need 1 tbsp of vegetable oil to fry paste.

Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen!

Such a delicious and classic dish that is super easy to make at home!

Thai green curry is one of the best known dishes of Thai cuisine.

Despite its complex flavours, it is actually quite easy to make at home!

Chicken Curry with Fresh Chilli Paste / Northern Thai style step by step

1. Prepare all herbs and chilli in need ,the heart of this dish is turmeric the colour the flavor will be fantastic :).

2. Use blender for quick curry ,but if i have time i prefer pestel and mortar,blend to mix first( lemongrass,turmeric,garlic,shallots,coriander roots ,chilli,galangal ..preserve some part of lemon grass to fry with the paste ).

3. Add shrimp paste ,blend more until almost smooth paste.

4. Crush 3 clove of garlic ,set aside with the paste ,get ready to stir in hot oil.

5. On medium heat with medium soup pot ,add oil..when it hot stir in crushed garlic and fresh chilli paste ,stir until good aroma ,dont let it burn ,keep stir within 3 mins.

6. Add chopped chicken ,stir to mix ,stir until no longer pink ,at the bottom will burn easily ,add kaffir lime leave and some slice of lemongrass.

7. Add water ,change to high heat ,stir only to mix ..then let it boil for 15 mins.

8. Reduce to medium heat ,add fish sauce ,let it simmer until chicken tendered and soup reduced.

9. Add chopped coriander leaves ,stir to mix ,heat off,serve hot with rice,steamed jasmine rice or sticky rice :).

Westerners generally love Green Curry at first taste even though Thais Green Curry Paste (nam prik gaeng keow wahn), made mainly from fresh green chilli and is Cook Prik Khing Curry Paste with long green beans, pork, chicken or firm tofu to make a quick.

Fresh curry paste requires home cooks to source a few obscure ingredients, but the prep is quite simple.

The reward for this work lies in the flavor They lend a ton a of citrusy pop to the curry paste.

They are available in many specialty stores mixed in with the fresh spices that are sold in clam shells.

Regional variations of Thai Chicken Panang Curry do exist.