Wednesday, March 28, 2018

Thai Red Chicken Curry

Thai Red Chicken Curry

Chicken Breasts (cut into bite size pieces) - 300 gms
Ginger (grated) - 1 inch piece
Onions (medium) - 3
Tomatoes (Medium) - 2 
Thai Red Curry Paste - 3 or 4 tbsp (heaped)
Red chilly powder (if more spicy desired) - 1 tbsp (heaped)
Basil leaves - 1 big handful (more if desired)
Coconut oil - 1 tbsp
Coconut milk (medium consistency) - 1/4 cup

Heat oil in a non-stick pan
Add ginger and fry it
Add onions and pinch of salt
Saute on slow fire to soften it
Add tomatoes and mix well
Add the Thai curry paste and mix well
Add chili powder if you like it more spicy
Add basil leaves and mix well
Add water and cook on slow fire for 10 mins till it becomes a nicely blended mixture
Add chicken pieces, salt, mix, cover and cook till it becomes tender
Add coconut milk, mix well and cook for 5 mins
Eat with steamed rice   

Health Benefits of Basil

Pain-reducer (analgesic)
Fever-reducer (antipyretic)
Liver-protector (hepatoprotective)
Blood vessel-protector
Anti-stress solution


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