FOOD : RECIPE OF THE WEEK : THAI CHICKEN IN RED CURRY

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 -100  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.