Spicy Red Chicken Curry

This is one of my best favourite food that I’d love to cook as often as I possible can, although it is a bit complicated, but it’d worth the time.  I remember back in the time when I was still working, my co-worker would be dying for me to cook and bring it to work for lunch or whenever we have exchange workers from out of the country, this would be my best specialty.

I am going to walk you through the process and of course add more pictures later on.  If you have any questions, please feel free to comments and I will get back with you as soon as I can.

Ingredients:

• 1kg of cleaned whole chicken, cut into chunked pieces
• 1/2kg fresh coconut milk (if that’s not available, you may replace with 2 cans of coconut milk)
• 50g unsalted peanuts
• 50g dried chili, deseeded (if you preferred not too spicy), soaked in warm water for 10minutes then chopped
• 100g potatoes, peeled, cleaned and cut into 4 pieced
• 100g carrot, peeled, cleaned and cut into thick strip
• 50g red garlic, peel off the skin then sliced
• 50g garlic, peel of the skin then sliced
• 50g thin sliced lemon grass, romeat, rumdeng, lime leaf (you may replace all these with 200g Mae Ploy Red curry paste)
• 10g shrimp paste (if you’re using Mae ploy, you wouldn’t need this)
• 100g palm tree sugar (it could be just plain sugar)
• 1 tablespoon chicken powder
• 1 tablespoon fish sauce
• 2 tablespoon cooking oil
• 1/4 cup of water

Directions:
First thing first, bring on your mixer, start adding lemon grass, romeat, rumdeng, lime leaf and mix it for a minute then add red and white garlic, mix it again for another 15 second.  Last thing, you can add peanuts and continue to mix it for 5 second.  But if you’re using Mae Ploy, you only need to mix red and white garlic for about 10 second and set it aside.

Heat up cooking oil in a large pot over medium heat and add chopped dried chili, then lower the heat.  Let it simmer for a minute or so then add ingredients from your mixer or just 200g of Mae Ploy red curry paste.  Stir every 30 second for about 2 minutes (you may 1/4 cup of water if it gets dry up).  By now you may add palm tree sugar, chicken powder and fish sauce (adjust to you taste).

Add chunked chicken then stir occasionally every minute for 10 minutes and add carrot and potatoes.  Keep the heat to medium low and simmer till chicken, carrot and potatoes fully cooked; then add coconut milk (you may add ground fresh chili more to your taste).

Bring it to boiled and taste to your favorite.

This particular food could be served with French bread, vermicelli or just plain steam rice.

Many thanks and Hoping you’ll enjoy yours as much as I love mine!