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THAI CHICKEN CURRY WITH BASIL & PEANUTS

2014-12-31 22.41.36

INGRADIENTS

                      FOR RED THAI PASTE

10 WHOLE RED DRY CHILLIES,SALT,LEMON GRASS 2TBSP,GALANGAL 1TBSP, 1 TEASP KAFFIR LIME ZEST,1 TEASP CORRIANDER ROOT CHOPPED,3TBSP SHALLOTS(SMALL ONION) CHOPPED,4 TBSP GARLIC CHOPPED,10 WHITE PEPPERCORNS,1 BLADE MACE,1/2 TEASP CORRIANDER SEEDS ROASTED,1/4 TEASP CUMIN SEEDS ROASTED.

                 FOR THAI CHICKEN GRAVY

BONELESS CHICKEN CUBED 600GM,25-30 BASIL LEAVES,3TBSP ROASTED PEANUTS,1TBSP OIL,10 SHALLOTS(SMALL ONION),4 KAFFIR LIME LEAVES,2CUPS COCONUT MILK,1TBSP BROWN SUGAR,2TBSP FISH SAUCE (U CAN USE OYSTER SAUCE IF YOU DON’T LIKE SMELL OF FISH SAUCE),SALT, 2 FRESH RED CHILLIES,1TBSP LEMON JUICE.

  PROCESS

            1.GRIND ALL THE INGRADIENTS OF THE PASTE TILL SMOOTH.

2.HEAT OIL IN A DEEP PAN,ADD SHALLOTS & GROUND PASTE & CONTINUE TO SAUTE.

3.ADD CHICKEN & KAFFIR LIME LEAVES& COOK ON HIGH HEAT.

4.ADD COCONUT CREAMOR THICK COCONUT MILK,BROWN SUGAR,FISH SAUCE & SALT & MIX.

5.ADD CRUSHED PEANUTS,BASIL LEAVES,LEMON JUICE & FRESH RED CHILLIES.STIR & COOK TILL THE CHICKEN IS DONE.

6.SERVE HOT WITH FRAGRANT RICE.

ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER 

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