As much as I love Korean food I love Thai food, too. I have been to Thailand many times over the years and I always enjoyed their cuisines. I love their beautiful tropical beaches, temples, people, and their smiles. It is sad to see their political turmoils which is on going in Thailand these days.
But sometimes these turmoil is unavoidable in order to obtain the democracy and the reformation the country needs. I just hope that it won't cost too much of its people's lives.
Going back to the Thai food, I want to make red chicken curry that is so easy to make and quick to put together. Perfect for weeknight's meal and it is not that spicy either.
Shall we start?
These are what I had in my kitchen to create the curry.
Red curry paste, coconut milk, fried tofu, chicken breast, tomato, egg plant,
garlic, shallots, ginger(or galangal), lemongrass, and cilantro.
You will also need, fish sauce, chicken stock, Kaffir lime leaves, and brown sugar.
Chop garlic and shallots together. Set aside.
Just chop as fine as you want depends on your mood.
Slice egg plants and tomatoes into wedges.
Whatever size you like...
Cut off a little bit of head and bottom end parts from the lemongrass.
Say "Adios!" to those end parts.
Smack the lemongrass, baby!
This will help release nice fragrance from the lemongrass.
Slice some ginger. (galangal is even better if you have)
-I love the sound of ga-lan-gal, ga-lan-gal-
Slice the fried tofu into whatever size you like, too.
Today is whatever day!
Dice chicken breast into YOUR bite size, not mine!
Sprinkle with salt and pepper.
Heat oil in the pot over medium high heat.
Saute chicken pieces until cooked. Remove from pot.
Add lemongrass and garlic shallot mixture to the pot and saute them for 10 seconds.
Mix red curry paste with 2tsp water.
Add curry paste to the pot and add more oil if the pot seems too dry.
Keep stirring for 30 seconds.
Add chicken stock to the pot
and continue to stir.
Add tofu slices,
chicken pieces,
ginger pieces, kaffir lime leaves,
and tomato slices.
In a bowl mix coconut milk with some water to thin out a little.
Add milk to the pot.
Stir them well.
Add eggplants
brown sugar,
and fish sauce. Stir and
cover with lid. Cook for 5 more minutes, adjusting the heat.
When done, taste to see if you need more seasoning.
Adjust amount of fish sauce for your liking.
That's all folks!
This is slightly thick curry.
If you want thinner, add more chicken stock.
Sprinkle some chopped cilantro on top when you serve.
I enjoyed my not-so-hard-to-make-curry with rice today.
Sometimes a simple meal like this makes you happier than a 5* gourmet.
And this fits the bill in my pocket.
How perfect?
How perfect?
Khob-kun-Ka!
(Thank you!)
Thai Red Chicken Curry
(Gaeng Khiao Wan Gai)
serves 2
1 chicken breast half, diced into bite size
2T oil, divided
2 garlic chopped
1 shallot chopped
1 lemongrass, end parts removed and smashed to release fragrance
2T red curry paste mixed in 2t water
3T chicken stock
A handful fried tofu cut in half
3 Kaffir lime leaves
1" ginger piece, peeled and sliced
1 tomato sliced into wedges
200g (7oz) coconut milk mixed in 1/2C water
1 Asian eggplant, sliced into desired size
1t brown sugar
1t fish sauce
Some chopped cilantro to garnish
1 Heat 1T oil in the sauce pot over medium high heat until hot. Add chicken pieces and saute until done. Remove from pot and set aside.
2 Add garlic, shallot, lemongrass into the pot and saute until fragrant, about 10 seconds.
Add curry paste and another 1T oil, fry for 30 seconds. Add chicken stock and mix well.
3 Add tofu, chicken, ginger, kaffir lime leaves, tomato slices, and stir them well. Pour coconut milk into the pot and add eggplants. Season with brown sugar and fish sauce. Cover the lid and cook for 5 minutes adjusting heat. When done, taste the curry to see if you need more fish sauce. Adjust the amount of fish sauce for your liking.
Serve hot with rice and some chopped cilantro sprinkled on top
