There are a variety of Thai curries. This particular one 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 just before eating before adding the chicken or prawns and cooking only until 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
700 g/ 1 1/2 lb prawns
In large pan, boil the coconut milk and add the smooth puree of onions, garlic, ginger, and red chillies. Add the salt, sugar, and lemon grass as well.
Let it cook on a low flame for 45 minutes to halve and thicken.
Now add the fish sauce, galangal, lime or lemon juice, basil leaves, mint and cardamom. Also check for the spice and add the extra red chillies if needed. Bring it 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 set aside for 10 minutes in the pot. Check to see if it is 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 each. If you prefer using the thigh meat, cut into 4 squares each and cook for an extra 10 minutes or until cooked through.
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 be 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 and 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 halfway 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.
|Simple to prepare and full of flavour|