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.
900 ml/32 oz coconut milk
4 small shallot 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
A few leaves of fresh mint
3 whole green cardamom pods
1 1/2 lb / 700 gm prawns
Instead of 12 small pieces of chicken breast tenders, use 2 breasts of chicken cut into 6 thick strips from each. If you prefer using the thigh meat, cut into 4 squares each and cook for an extra 10 minutes or until cooked.
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.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
|Simple to prepare and full of flavour|