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Thai Sweet Chilli and Garlic Sauce
Thai Drunken Noodles
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Thai Red Vegetable & Tofu Curry
Thai Red Curry Chicken Roast
Thai Red Curry Noodles
Thai Green Curry
Cooking Time : 30 mins
Serves: 4
Ingredients:
Oil – 1 tblspn
Ginger – 1 tblspn finely chopped
Garlic – 1 tblspn finely chopped
Thai Red Curry Paste – 3 tblspn
Spring Onion White – from 2 onions
Capsicum / Bell Peppers – 1/2 sliced thinly
Cooked Chicken – 2 cups shredded
Thick Coconut Milk – 2 cups
Vegetable Stock – 3 cups
Bean Sprouts a handful (Recipe here)
Rice Vermicelli as needed
Mint Leaves as needed
Lemon Juice to taste
Salt to taste
Sugar – 1 tsp
Spring Onion Green – from 2 onions
For Thai Red curry paste:
Onion- ½ sliced
Shallots / Sambar onion – ½ cup
Dry red chilli – 6
Ginger – 3 cm piece
Garlic – 10 cloves
Coriander seeds – 1 tblspn
Cumin seeds / Jeerakam -1 tsp
Coriander stems – ½ cup
Kaffir lime skin / Narthangai – 3 peels
Lemon Grass – 2 chopped
Salt -1 tsp
Oil – 3 tblspn
Water as required
Method:
Grind the ingredients together for red curry paste till smooth and set aside.
Start by cooking rice vermicelli…Cook vermicelli as per package directions, mine needs to be soaked in hot water for 5 to 8 mins. Cook and drain it, set aside.
Heat oil in a pan. add in ginger and garlic and saute till golden.
Add in red curry paste and saute for a good couple of mins so it is cooked.
Now add in spring onion white part and saute for a min.
Now add in capsicum and saute for a min. Add in cooked chicken and toss well.
Add in coconut milk, salt, sugar and stock. Bring it to a boil.
Add in bean sprouts and mix well. Now the soup is done.
Now take a serving bowl, fill with rice vermicelli, mint leaves and soup. Squeeze some lemon juice and serve.
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| peel the skin of kaffir lime, we call it as narthangai in tamil |
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| Your ingredients for red curry paste |
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| Take it in a blender and make it to a smooth paste by adding water and oil |
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| First take your rice vermicelli |
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| soak it in hot water |
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| you have to cook it as per package directions |
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| make sure it is cooked |
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| drain and set aside |
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| Take your ingredients |
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| heat oil in a pan |
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| add in ginger and garlic |
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| Saute for a min |
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| add in thai red curry paste |
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| add a good amount in |
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| mix well |
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| cook till oil separates |
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| add in spring onion white part |
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| add in capsicum |
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| toss well |
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| add in cooked chicken |
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| toss well |
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| add in coconut milk |
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| mix well |
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| season with salt and sugar |
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| add in chicken stock |
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| mix well |
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| add in bean sprouts |
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| and spring onion green part |
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| mix well |
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| For serving, take rice vermicelli in a bowl |
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| top with fresh mint leaves |
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| spoon the laksa soup |
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| squeeze some lemon juice |
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| Serve |
Hi Aarthi,
Your recipes are always so tasty. I’ve tried many of them like Red Chicken curry, butter chicken etc. but haven’t posted the comments. I did tried the above recipe and turned out so good as usual.
One doubt:
Isn’t Kafir Lime called as “Kolumichai” in tamil? Also, I think narthangai is called as “Citron or Bitter Orange”.
Glad you tried and liked it. both are same.