Thai Chicken Curry



Chicken boneless, 1/2kg julienned
Salt 1 tsp
Red chili flakes 1tsp
Black pepper powder 1tsp
Lemon juice 2tbs+4tbs
Garlic minced 2tbs
Oil 4 tbs
Button Mushrooms 8, chopped
Dried lemon grass 3tbs
Coconut milk 400ml
Coconut cream 400ml
Fish sauce 6tbs
Soy sauce 6 tbs
Green  chilies 5, julienned
Button red chilies 10-12
Dried whole red chilies 5
Coriander stalks, chopped 1/2 cup

Marinate chicken for at least 30 minutes in red choli flakes, salt, pepper and 2 tbs of lemon juice.
Saute garlic in oil till goldenish, add in red whole chilies and button red chilies and saute for a few minutes then add the chicken and sauté till whitish in color.  Add the mushrooms and lemon grass and cover and cook on medium heat till water dries. Add coconut milk and let it simmer on medium low heat, covered, till chicken gets tender. It will get tender very soon since we marinated it in lemon juice. Once it’s tender add the coconut cream, fish sauce, soy sauce, lemin juice, coriander stalks and green chilies. Simmer it for a few minutes. Adjust spices, turn off heat and serve hot with steamed rice.


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