Thai Curry Chicken

I love Thai cuisine. But the problem with cooking Thai at home is the unlimited chopping required to make a simply curry. But I had some bandwidth in the evening today and I took up the task. Here is how I made finger licking thai curry. Nope – I am not modest 😛

Coconut Milk – 1/2 can
Chicken Stock – 3Cups
Fish Sauce – 5tbsp
Lemon Grass Stalks – 3 chopped and slightly hammered to get the juices out
Red Chilli Oil – 2 tbsp
Fresh Basil – 6-8 stalks
Mushrooms – finely sliced – 10-15
Onions – 1small onion sliced
Green/Yellow/Red Peppers – all sliced
Thai Chilli – 4-5
Jalapenos/Serrano Chili – 2- sliced
Bok Choy – 2 bunches – cut into cubes
Cayenne Pepper
Salt
Oil
Chicken – cut into flat slices
Lemon – 1/2 lemon’s juice
ginger – 1/2 inch
garlic – 7-10

SO this is done in three phases

  1. First we take the coconut milk, chicken stock, fish sauce, lemon grass sticks and red chili oil and let these boil together for 15-20 min. Once the sauces and juices are well mixed up, we can drain this stock and keep it aside. I did add some fresh cut ginger slices and some slices of jalapenos to this stock, while it was kept aside
  2. Next we take the chicken and toss in some salt, cayenne pepper and a tbsp oil and keep them aside. Now take 1 tbsp oil in the skillet and toss in the chicken stir fry it for a while till it turns brown. take out the chicken and keep it aside
  3. In the same skillet, add some finely chopped ginger and garlic and remaining sliced jalapenos. Stir fry the ingredients till the jalapenos start to wilt. Add onions and stir fry till the onions turn pink. Now add the peppers and let them soften. Add bok choy and mushrooms. Cover the skillet and let the veggies cook in their juices. Now add the stock that you prepared in step 1. Let the curry come to a boil. Now add freshly chopped basil, 2 tbsp of chili oil and 1/2 lemon’s juice. Stir the dish and let the basil infuse its flavor in the dish.

If you like it a little thick, add some cornstarch mixed in cold water to the dish and stir it. It will make the gravy a little thick and give it a creamy texture.

Now I made brown rice with this. And since Agam wanted me to write down the recipe for brown rice as well – here you go.
I don’t use any specific ratios here. I took some rice and washed it several times. Now soak the rice in water. Let us use a ration of 1:6. So for every 1cup of rice, take 6 cups of water. Let the water come to boil and now add the rice to it. Let it cook in the cooker – without any lid. After 30 minutes of boil. Now drain the water from the cooker and put the cooker back on the stove, now with lid on. The rice now cooks in steam. Leave it like that for next 15 minutes. Voila you get fully cooked, nice and fluffy rice.

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