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Intro (0:00)
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Buttered Chicken (2:04)
1kg chicken thighs, boneless
Chicken Marinade:
1-1/2 cups plain yogurt
2 cloves garlic, minced
1 tbsp ginger, minced
2 tsp garam masala
1 tsp turmeric
1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
Sauce/Gravy
2 tbsp canola oil
3 tbsp unsalted butter
1 pc large onion, chopped
1 clove garlic, grated
1 tbsp ginger, grated
2 tsp cumin
2 tsp garam masala
1 tsp turmeric powder
1 tsp ground coriander
1-1/2 cups tomato sauce
1 tsp chili powder
1 tsp salt
1-1/2 cups heavy cream
2 tsp sugar
1/4 cup water
1/4 cup cilantro
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Thai Red Chicken Curry (8:53)
1/2 kg chicken thighs, boneless cut into 1-inch chunks
Curry Paste:
16 pcs dried chillies, deseeded, chopped, and soaked in hot water for 30 mins.
2 tbsp lemongrass, sliced white part only
1 thumb galangal (or ginger if not available), grated
4 cloves garlic
1 tbsp shrimp paste/bagoong
1/2 tsp ground coriander
1 tsp cumin
3 tbsp coriander/cilantro leaves and stems
1 pc small red onion, chopped
zest of 1 lime
1/4 cup reserved chili soaking water
Thai Red Curry:
2 tbsp canola oil
1 cup chicken broth
2 cups coconut milk
6 pcs kaffir lime leaves
1 tbsp fish sauce
1 tbsp sugar
1/4 kg squash, peeled and sliced
100 grams green beans, cut into 1-inch pieces
10 pcs thai basil leaves
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