Since I moved to India, I have decided to make one global cuisine every week at home. Last week I decided to make Thai Chicken Red Curry and Mango Sticky Rice

After doing lot of research about Red Thai curry paste I opted to make the Thai Red Curry paste from scratch at home. There were options to get a ready made one too. I bought one store made curry paste but it was nowhere close to the homemade one.

Issue about making global cuisine in India is finding the authentic ingredients. Somehow I managed to get the thai curry paste ingredients and make the paste at home.

So here are the Ingredients for the Red Thai Curry Paste

Thai galangal

Lemon grass

Thai brinjal

Thai bird chilly

Kaffir Lime leaves

Thai Sweet Basil

Pandanus Leaves

Onion

some garlic

Method:

Add all the above ingredients in a blender and make a fine paste.

Now we have the base of our thai red curry ready.

So let’s make the Chicken Red Thai Curry

Ingredients

• 500 gms Chicken Thigh meat(Boneless,Skinless)
• 1 Tablespoon red curry paste
• 1 (15 ounce) can coconut milk
• 1 Tablespoon fish sauce
• 2-3 Tablespoons of Olive Oil
• 1 Teaspoon Grated Ginger
• 1 Teaspoon Grated Garlic
• 1 Teaspoon Crushed Black Pepper
• 1 Teaspoon Red Chili Powder
• 1-2 Carrots
• 1/2 Red Bell Pepper
• 1/2 Yellow Bell Pepper
• 1 Onion Chop Fine
• Bunch of chopped Coriander leaves(Cilantro) for garnishing

Method

• Wash and cut Chicken Thigh into thin strips. Keep them aside.
• In a bowl, combine Red Curry paste and fish sauce into coconut milk .
• Stir well and make sure that there are no lumps.
• Heat a pan on medium high heat.
• Add oil and fry chicken pieces along with some black pepper for about 5-6 minutes or until it is tender.
• Remove on a plate along with all the liquid released by chicken.
• Use the same pan. Wipe it with paper towel.
• Add a tablespoon of oil and saute grated ginger and garlic for a minute.
• Add Onions and saute till onions become translucent.
• Add Brocolli and saute for a minute.
• Now add carrots and thinly sliced red and yellow bell pepper.
• Mix well and cook the vegetables covered for 2-3 minutes.
• Remove the cover and add cooked chicken.
• Mix well . Cover and cook for 2 minutes .
• Now add in the prepared Thai gravy into this.
• Sprinkle red chili powder and mix.
• Let it come to boil.
• Keep the heat to low and let it simmer for 5 more minutes.
• Sprinkle chopped cilantro(Coriander leaves) , mix well and remove from the heat.
• This Thai Red Curry goes well with hot steaming rice.

I also wanted to make a nice Thai Dessert and Mango Sticky Rice is my Favorite

Ingredients

• 1 cup (200 grams) to 1 ½ cups (300 grams) rice
• 2 cups (450 milliliters) water
• 1 ½ cups (337.50 milliliters) coconut milk
• 1 cup (225 grams) white sugar
• ½ teaspoon salt
• 1 tsp salty moong dal

Method

Fill a large pot with 2 cups (450 milliliters) of water and bring it to a boil.

Add 1 ½ cups (300 grams) of short-grain rice or 1 cup (200 grams) of medium-grain rice. For best results, try to use a short-grain rice type.Short-grain rice tends to be starchier than medium or long-grain rice by nature, so it might give your better results.

Popular medium-grain rice varieties include jasmine and basmati.

Cover the pot with a lid and simmer for 15 to 20 minutes. Reduce the heat to medium-low. Be sure to keep an eye on your pot so that it doesn’t boil over.

In another pot, combine 1 ½ cups (337.50 milliliters) of coconut milk, 1 cup (225 grams) of white sugar, and 1/2 teaspoon salt. Stir everything together with a spoon to combine. You will be using this to season your rice.

To save time, consider doing this while the rice is cooking.

Bring the coconut milk mixture to a boil over medium heat. Be sure to stir the mixture from time to time. This will prevent it from getting scorched.

Stir the coconut milk mixture into the rice once the rice is done cooking. When the rice has finished cooking, take the rice pot off the stove and remove the cover. Pour the coconut milk mixture into the rice, and stir it using a fork or spatula.

Set the seasoned rice aside for one hour. Put the cover back on the rice pot, and place the pot some place where it won’t be disturbed. This will give the rice enough time to soak up the flavors from the coconut milk mixture.

Combine ½ cup (112.50 milliliters) of coconut milk, 1 tablespoon of sugar, ¼ teaspoon of salt, and 1 tablespoon of tapioca starch in a saucepan. Stir everything together with a spoon. This will be your sauce. If you don’t have any tapioca starch, you can also use cornstarch or arrowroot powder instead.

Bring the sauce to a boil. Be sure to stir the sauce from time to time so that it doesn’t curdle or scorch

Prepare the mango. Start by peeling the mango. If your mango is ripe enough, you should be able to nick the skin with your knife, then pull the skin off. Once you have the mango peeled, cut it in half and remove the seed. Cut the mango into thin slices. Repeat this step for the other two mangoes

Scoop the rice onto four plates. You can create more servings than just four, but the portions will be smaller.

You can set them down right next to the rice, or on top of the rice. If you are placing the slices on top of the rice, overlap them to create a fan-like shape.

Drizzle the sauce over the mangoes and rice. If you want, you can also sprinkle some sesame seeds and salty moong dal  on top of the sauce.