BY CHEF SURAJIT BANERJEE,
EXECUTIVE CHEF,
MARASA SAROVAR BODH GAYA
INGREDIENTS:
Coconut Milk -0.025 lt
Red Curry Paste -25 gms
Salt -2 gms
Sugar – 10 gms
Light Soya -10 gms
Coconut Milk Powder -5 gms
Green Pepper -3 gms
Kaffir Lime Leaves – 10 gms
Shallots – 10 gms
Bananna Chilli -15 gms
Pea Aubergines -15 gms
Bamboo Shoots -15 gms
boneless chicken slices – 250 gms
refined oil -0.20 ml
steamed rice -100Â gms
METHOD:
Heat vegetable oil in a large pan and sauté galangal and garlic paste red curry paste, sizzle for a few secs, then pour coconut milk. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. Add boneless chicken slices, kaffir lime leaves, fish sauce and brown sugar bring to the boil, and add basil to finish. Put red chilli, galangal slices and basil leaves on the top of curry.
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