Monday, 27 February 2017

Thai Chicken Curry


Thai Chicken Curry

There are a variety of Thai Curries. This particular is best served with chicken tenders or prawns. Your choice of Saffron, Coconut or simple sticky rice can be served with it.
The trick is to thicken the curry ready to eat before adding the chicken or prawns and cook only until just cooked through. 



Thai Curry with Chicken




Serves 6 persons

Ingredients

900 ml/32 oz coconut milk
2 small onions
6 cloves of garlic
1 tsp  fresh ginger
3 -6 thai red birds eye chillies
1 tsp salt
1 tsp sugar
1 stalk of lemon grass
½ tsp fish sauce
Adjust the chillies
A handful of fresh coriander
A few small pcs of galangal
4 tbsp fresh lime or lemon juice
A few Thai basil leaves
Optionally some fresh mint and 3 cardamom pods


In  large pan boil the coconut milk and add the  smooth puree of onions, garlic, ginger and red chillies. Also add the salt, sugar and lemon grass.
Let it cook on a low flame for 45 minutes to halve and thicken.
Now add the fish sauce, galangal, lime/lemon juice, basil leaves and the mint and cardamom. Also check for the spice and add the extra red chillies if needed. Bring to a boil, and lastly add 12 small pieces of chicken breast tenders. 
Cook for 5 minutes on a high flame to prevent the curry getting thinned down with the water within the chicken. Cover and let it rest for another 10 in the pot. Check to see its cooked through and do not overcook.


Serve with fresh boiled rice or coconut rice and a mango salad.

Tips
You may use two to three breasts of chicken cut into 6 thick strips each if preferred instead of the tenderloins. If you prefer using the thigh meat, cut into 4 squares each and cook for an extra 10 minutes or until cooked.

You may substitute chicken with prawns. About 1 1/2 lb/700 gm for this recipe.

Galangal is a young ginger with a distinct fragrant flavour available in Asian Food Stores. It is best used in pieces and not ground up as it is  hard to get it  smooth in texture.

Red and green birds eye chillies are rather fiery. Do not get fooled by the size of them. Removing the seeds will lower the heat levels. I would use 3 to start off with.


For more curries, a variety of rice and much more on the origins of Parsi Food check out the cookbook The Art of Parsi Cooking; reviving an ancient cuisine. 

More on this blog
Saffron Rice
Coconut Rice
Kuku Paka
Caldin







Picture courtesy Samira Victor-Henry


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