Yet another day in kitchen experimenting new cuisines and juggling with hectic schedules. Hello Friends ! I had an amazing time cooking this Red Thai curry chicken dish . Diner will be wholesome with This Thai curry and steamed long grain rice. With the cold breeze coming in through my kitchen window , wish for a good night sleep and yet another day at work . Till then HAPPY COOKING …….<3
Ingredients : 300 g small pieces of boneless chicken, 2 tablespoon vinegar, 1 teaspoon pepper powder, salt to taste, 2 tablespoon red Thai curry paste, 2 cups of coconut milk, olive oil for cooking, few basil leaves, few lime leaves, 1 cup broccoli finely cut into small pieces, 1 cup red bell pepper diced, 1 cup green bell pepper diced, 2 star anice.
Servings : 4
Method : Marinate the chicken in vinegar , salt and black pepper mixture and keep it for 2 hours . Once done heat oil in a pan with lid and sauté star anice in it for few seconds .Add in the chicken squeezing out extra vinegar from it and sauté it until its half cooked then add in broccoli and cook it until it becomes tender for approximately about 5 minutes in slow flame. Add in red Thai curry, bell peppers, lime leaves, basil and cook it until the gravy leaves oil. Add in the coconut milk and cover the lid and slow the flame. Let the aroma of different herbs fuse in with the chicken and chicken cooks at right proportion in next 10 minutes. Open the lid add in more basil leaves if you have extra else just pour in the curry in bowl and enjoy the real Thai taste with steamed rice.