Saturday, March 30, 2013

Thai Chicken Curry

Another one of the few Non-Vegetarian recipe that features here. Picture and recipe sent by S.  She told me it was delicious.  Vegetarians could substitute the chicken with a vegetable/vegetables of choice.  And skip the fish sauce. The curry was served with rice noodles.


(Recipe slightly modified - source - BBC Goodfood )

Ingredients:

Shallots - 2 or 1 small onion


Lemon Grass - 1 stalk ( but used only half )
Vegetable Oil - 1 tbsp
Red Thai curry paste - 3-4 tsp  (readymade)
Boneless chicken breasts - cut into bite-size pieces - 2 nos
Fish sauce - 1 tbsp
Brown sugar - 1 tsp
Freeze -dried Kaffir lime leaves - 4
Coconut milk - 400 ml
Fresh coriander - 20 gms
Beans - 7-8 nos - one inch pieces
Ginger - one inch finely chopped

 Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).

 Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent.  Add the ginger also. Stir in the curry paste and cook for 1 min, stirring all the time. Add the beans and cook for one to two mins

Add chicken pieces and stir until they are coated. Add the fish sauce, sugar, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged. Check and add salt if needed

While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice/ or rice noodles as S did. 

8 comments:

  1. The ingredients look so interesting. It does seem like a vegetarian version could be quite nice too. What are Kaffir lime leaves?

    ReplyDelete
  2. I saw them the first time in my daughter's refrigerator in the UK :-) She made this dish. They are small limes with aromatic leaves. I googled and found that some say the closest substitute is lemon zest. You probably would find them in some of these supermarkets that have ingredients for other types of cuisines.

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    ReplyDelete
  4. The kaffir limes add such a distinct flavour.. simple and delicious!

    ReplyDelete

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