Monday, 27 February 2017

Creamy Thai Curry

Creamy Thai 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. 

Serves 6 to 8

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
½ tsp fish sauce
A thumb size piece of galangal in pieces
4 tbsp fresh lime or lemon juice
A few Thai basil leaves
A few leaves of fresh mint 
3 whole green cardamom pods

1 1/2 lb / 700 gm prawns

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 add the prawns. Cook for 5 minutes on a high flame, leaving the pan uncovered, to prevent the curry getting thinned down. 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.

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.
Optionally add eggplant, red bell pepper. This will need to be cooked longer than the prawns so add the eggplant once the curry starts to boil. The bell pepper can be added half way through the cooking time. 

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.

More on this blog
Saffron Rice
Coconut Rice
Kuku Paka

Simple to prepare and full of flavour

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