Dish #411 - Thai Red Curry

Thai red curry is a traditional fiery curry from Thailand... its a coconut milk based curry simmered with any fish, chicken or assorted vegetables. An excellent complement to steamed rice.

You can pick the ready made Thai red curry paste from any Supermarket or you can follow my "red curry paste" recipe. I got this recipe from an old Thai lady whom I met during our recent trip to Thailand. Infact from one of the small shacks in Krabi which served some amazing thai food...

Ingredients:
Thai red curry paste - 6 -7 tablespoons
Coconut milk - 2 cups
Oil - 1tbsp
Basil leaves - finely chopped - 2 tbsp 

Brinjal - 1 - cut into cubes

Big red chilly - to garnish
salt to taste

Red Curry Paste :

Whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained - 10
Roughly chopped onions - 3/4 cup
Finely chopped lemon grass - 1/4 cup

Coriander seeds - 2 tbsp 
Cumin seeds - 1 tbsp 
Roughly chopped ginger - 1 tbsp 
Finely chopped coriander - 1 tbsp 
Roughly chopped garlic - 2 tsp 
Grated lemon rind - 2 tsp 
White pepper powder - 1/2 tsp 
salt to taste
Combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water. Use as required or store refrigerated.

Method to make curry:
Heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
Add the basil and cook on a medium flame for 1 minute.
Add the coconut-milk, brinjal cubes and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
Add the fish or chicken or assorted veges and mix well and cook on a medium flame for few more minutes till done.
Serve hot garnished with red chilly bits.

Andhra Chilly Chicken

Andhra style Chilly Chicken....just thinking about this dish makes my mouth water.
The potential of the "Green Chilly" is fully realized in this recipe.
I know all my friends wherever they live in this world, if they have tasted this dish in 2 of the best Andhra restaurants in Bangalore, you are sure that they visit the restaurant during every visit to Bangalore.
A few years back, after a few tips from the chefs in these restaurants and a few attempts at home, I managed to almost recreate this famous "Andhra Chilly Chicken". 
From then on, all my friends who have tasted this once at my place, keep coming back to our place for more.

Shilpa's Chicken Biryani

Chicken Biryani is a favorite among most of my friends. 
The word biryani is derived from the Persian word "Birian" which means "fried before cooking".
This Biryani is my own creation and the easiest and fastest way to make Biryani that tastes like the Biryani served in restaurants.

Kori Ghasi (Kundapur style Chicken curry)

"Kori Ghasi" is a very popular chicken curry in the coastal belt of Karnataka. This curry originally cooked by the Tulu or Bunt community of Karnataka, is now famous all over as "Kori Ghasi". Its usually served with Kori rotti (thin rice crisps) or steaming white rice. 

While driving from Mangalore to Goa, you can stop by any place for lunch, be it Kundapur, Kumta or Karwar, you will get to taste this curry as part of their "Chicken curry meal" or " Kori rotti meal".
Having lived in Mangalore for several years, I learnt to cook this dish from a friend's mom.

Granny's Butter Chicken

My earliest memories of eating out with my parents, brother, grandparents, aunts, uncles, cousins, brings only 2 dishes to my mind " Butter Chicken" with "Butter Naan".

During one of her trips to New Delhi, my grand mom got this recipe from her sis who was then settled in New Delhi. So the credit for this Butter Chicken recipe goes to my "grand-aunt" and my "grand-mom".

I call this "Granny's Butter Chicken" as this is a slight variation from the authentic one. This one contains onions but the authentic one does not contain onions. Nevertheless  I am sharing this with you, since this also is a yummy dish!