Ingredients for the Curry Powder:
- 1 ½ teaspoons ground Turmeric
- 1 ½ Bay Leaves
- 1 ½ teaspoons Coriander (seeds or ground)
- 1 tablespoon Cumin Seed
- 1 teaspoon ground Ginger
- ½ teaspoon White Peppercorns
- 1 ½ teaspoon Red Chili Flakes
- 1 whole Clove
Ingredients for the Thai Red Chicken Curry:
Ingredients for the Curry:
- 1 tablespoon Vegetable Oil
- 1 pound Boneless Skinless Chicken Breasts (approximately 2 large breasts), cut into ½ inch strips across the breast
- 1 ½ cups Yellow Onions , slices and slices separated into pieces
- 1 cup fresh Tomato , chopped
- 1 Yellow Sweet Pepper , cored and cut lengthwise into strips (cut strips in half if they are extra-long)
- 1 Red Sweet Pepper , cored and cut lengthwise into strips (cut strips in half if they are extra-long)
- 1 cup fresh Pineapple , chopped into bite-size pieces
- ½ cup Low-Sodium Chicken Broth
- 3 ¾ cups Coconut Milk canned or from a carton
- 2 Makrut Lime Leaves* (available in the fresh herb section the produce area of most grocery stores or at Asian grocery stores)
- 1 ½ inch piece of Lemongrass , thinly sliced across the stalk forming small rings
- ¼ cup Basil (Thai Basil if available), thinly sliced
- 1 tablespoon Fish Sauce
- 1 tablespoon Brown Sugar
- 1 teaspoon fresh Ginger Root , peeled and finely diced
- Optional garnish: Fresh torn Cilantro leaves , grated Coconut and chopped Peanuts
*Makrut lime leaves are also known as Kaffir lime leaves however this term is considered offensive to some. Your market may call them by either of these names and they are the same lime leaf.