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2 Delicious Chicken Thai Recipes


Asian food is full of spices and flavors and no one can argue about that. One such cuisine which is full of spices and flavors is Thai food. Thai food is a balance of flavours, texture and colors in one single dish. Their dishes are usually a combination of flavors like sweet, hot, sour and salty. The Thai food is a blend of flavors of Chinese, Indian and Malay food, but somehow it still has its own distinct flavor.  It is not much different from Indian food and those who have a love for Indian food also love Thai cuisine. Thai food is not extremely complicated to make. With the passing time, the access to Thai cuisine has become easier and the cuisine has also gained a lot of popularity. There are many specialty restaurants which serve only Thai food. But the time to go these specialty restaurants to have amazing Thai food has gone. Here is your chance to make this cuisine at home and enjoy the food within the luxury of your own four walls. So here are the simple recipes for the most popular Thai dishes:

1 Chicken Red Thai Curry:

Chicken Red Thai Curry is one of the most popular and famous Thai dishes. It is well loved by all. One can make the dish as spicy as they like it to be. The coconut milk which is present in the dish tones down the chili of the red curry paste. This dish is traditionally had with steamed rice.



500g boneless chicken

3tbsp oil

2 cups coconut milk

200g mushrooms

100g baby corn

2tbsp fish sauce or vegetarian oyster sauce

Salt to taste

1tsp sugar

2 stalks lemon grass

10-15 basil leaves

4-5 lemon leaves

For Red Curry Paste:

10-12 Kashmiri red chilies, soaked in half cup warm water for 10 minutes

2 medium onions, chopped

15-20 flakes of garlic, peeled and chopped

3 inch piece ginger, chopped

2 stalks lemon grass

½ tsp pepper corns

Salt to taste

1tbsp coriander seeds

2tsp cumin seeds

1tbsp vinegar

½ tsp soya sauce


Red Sauce:

1 In a wok, dry roast the pepper corns, coriander seeds and cumin seeds till they become aromatic and roasted, but not brown.

2 Grind this dried masala with the chilies, onion, garlic, ginger and lemon grass. Use only the lower stem of the lemon grass.

3 Grind all this mixture in a grinder to a fine paste.

For the Curry:

1 Heat oil in a pan and add the prepared red curry paste to it.

2 Stir fry for 5 to 6 minutes.

3 Add the chicken, baby corn and mushrooms and sauté well for 3-4 minutes.

4 Stir in the coconut milk and boil.

5 Add the lemon grass, lemon leaves, fish sauce, salt, sugar and bring the mixture to a boil.

6 Cover and simmer the gravy till the chicken is cooked properly.

7 Remove the lemon grass and lemon leaves.

8 Serve hot, garnished with basil leaves.

9 It can be served hot with steamed rice and tastes best with it.

Serves: 4-5 people.

Note: The curry paste can be made in advanced and it stays in the fridge for upto a week.

2 Massaman Curried Rice:

Massaman Curried Rice, is a Thai version of the well-loved Indian rice based dish, the Chicken Biryani. Massaman Curried Rice is a Thai Chicken Biryani. The taste of Massaman Curried rice is quite similar to the Indian version of this dish. This dish is just as finger licking as the Biryani and would make you want more and more of it.



1 cup basmati rice, soaked for ½ an hour.

10-12 french beans, chopped

1 carrot, chopped

1 capsicum, chopped

400g boneless chicken, cut into small pieces

2tbsp oil

2 ½ cup coconut milk

2-3 tbsp lemon juice

2 stalks lemon grass

For the Massaman Curry Paste:

6 dried red chilies, soaked in water for 10 minutes.

2 onions, finely chopped

8-10 flakes garlic, chopped

3 stalks lemon grass, cut into pieces

1tbsp cumin seeds

1tbsp coriander seeds

3 inch piece ginger, chopped

5-6 cloves

½ tsp pepper corns.


Massaman Curry Paste:

1 Roast all the dry ingredients in a pan till fragrant and doesn’t change colour.

2 Grind this roasted mixture to a fine paste, along with the chilies, onions, garlic and ginger.

Masaman Curried Rice:

1 Heat oil in a pan.

2 Add masaman curry paste and sauté till it is aromatic.

3 Add the chicken and sauté for 2 to 3 minutes.

4 Add ½ cup coconut milk and sauté the chicken in it till the water evaporates.

5 Add all the vegetables and spices and the rest of the coconut milk, along with the soaked rice.

6 Bring it to a boil.

7 Lower the heat and cover and cook till all the water dries up and the rice is cooked.

8 Discard the lemon grass.

9 Serve Hot, garnished with lemon wedges.

Serves: 4 people.

3 Coconut Milk:


1 fresh coconut, grated

1ltr warm water.


1 Grind the grated coconut with 2 cups of warm water in the blender.

2 Strain the mixture through a muslin cloth.

3 Again put the coconut into the blender and grind with another 2 cups of warm water and strain again.

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