I often make my own curry pastes, but if in a hurry I do use Mae Sri or Mae Plaoy. I add kaffir lime (magroot) leaves and or Thai Basil (bai Krapao) to freshen up the taste.
For 2 oz. of red curry paste you will require 1-2 cans of coconut milk depending on the heat and flavour level you want.
You take the hard/thick part of the coconut milk and fry the curry paste in this until very fragrant. Then you add the remainder of the coconut milk. Start with just one can and advance from there.
Add the chicken pieces, and potatoes is a favourite, or Thai eggplants or yardlong beans also called snake beans. Also add slivered kaffir lime leaves.
When about done add some basil leaves for fragrance. Serve on Jasmine Rice and garnish with fresh basil leaves.
This Chicken Curry is one of the easiest and tastiest of Thai dishes.
Thai Food Editor
Originally Posted by curly
Chicken 1 1/2 lb
Coconut Milk Powder 2 oz
Water 1/2 pt
Ghee 2 tbsp
Thai Red Curry Paste 2 tsp
Lemon Grass 1 Stalk
Garnish Fresh Corriander, Red Chilli
Add the coconut milk powder to the water to make coconut milk.
Heat the ghee in a large frying pan & brown the chicken. Stir in the curry paste & cook for 1 minute stirring constantly.
Add the coconut milk & the lemon grass, partialy cover & simmer for 30 minutes untill tender, stirring occasionly.
Garnish & serve with rice