Easy Thai Style Chicken Curry
This is truly a delicious curry it is very easy to make. You don’t need a whole long list of Thai ingredients to make a great Thai style curry.
Serves 2
Ingredients:
1lb chicken thigh meat after bones and skin removed. Roughly diced.
2tbs oil
1 onion thinly sliced
3 or 4 waxy potatoes peeled, quartered and rinsed
3 cloves garlic crushed or chopped
1 1/2” fresh root ginger peeled and finely chopped
2tbs Sambal Oelek
2tsp Tamarind paste
5 or 6 Kaffir lime leaves
1pt coconut milk
1tsp of Jaggery (Palm Sugar)
1tbs Fish Sauce
Method:
1. Heat a heavy based pan and add the oil, then the onion. Fry onion until soft then add the garlic and ginger.
2. Add the diced chicken and cook over a high heat until the chicken is browned.
3. Now add the Sambal Oelek, Tamarind paste heat through for a couple of minutes. Add the coconut milk, kaffir lime leaves and palm sugar.
4. Add the potatoes. Bring to the boil. Then simmer for at least an hour preferably 1 1/2hours or longer. I cook mine for about 2 hours. The potatoes should be squidgy soft.
5. The fat will separate from the coconut milk after an hour or so. I always prefer to spoon off the fat that collects on the surface.
6. You are aiming to get a thick rich reduced sauce that clings to the chicken and potatoes.
7. Garnish with the chopped coriander leave and a whole red chilli.
Notes:
Sambal Oelek is a chilli based spice paste available from Thai supermarkets. If you can’t find any try a little sweet chilli sauce instead
Kaffir Lime leaves keep well in the freezer. I always have some handy. If you can’t obtain any from your Thai supermarket then improvise with a little lime zest and juice.
You could easily substitute lamb for chicken.
You can always add more fresh chilli if you wish to suit your own taste.
Serve with sticky white rice
This is truly a delicious curry it is very easy to make. You don’t need a whole long list of Thai ingredients to make a great Thai style curry.
Serves 2
Ingredients:
1lb chicken thigh meat after bones and skin removed. Roughly diced.
2tbs oil
1 onion thinly sliced
3 or 4 waxy potatoes peeled, quartered and rinsed
3 cloves garlic crushed or chopped
1 1/2” fresh root ginger peeled and finely chopped
2tbs Sambal Oelek
2tsp Tamarind paste
5 or 6 Kaffir lime leaves
1pt coconut milk
1tsp of Jaggery (Palm Sugar)
1tbs Fish Sauce
Method:
1. Heat a heavy based pan and add the oil, then the onion. Fry onion until soft then add the garlic and ginger.
2. Add the diced chicken and cook over a high heat until the chicken is browned.
3. Now add the Sambal Oelek, Tamarind paste heat through for a couple of minutes. Add the coconut milk, kaffir lime leaves and palm sugar.
4. Add the potatoes. Bring to the boil. Then simmer for at least an hour preferably 1 1/2hours or longer. I cook mine for about 2 hours. The potatoes should be squidgy soft.
5. The fat will separate from the coconut milk after an hour or so. I always prefer to spoon off the fat that collects on the surface.
6. You are aiming to get a thick rich reduced sauce that clings to the chicken and potatoes.
7. Garnish with the chopped coriander leave and a whole red chilli.
Notes:
Sambal Oelek is a chilli based spice paste available from Thai supermarkets. If you can’t find any try a little sweet chilli sauce instead
Kaffir Lime leaves keep well in the freezer. I always have some handy. If you can’t obtain any from your Thai supermarket then improvise with a little lime zest and juice.
You could easily substitute lamb for chicken.
You can always add more fresh chilli if you wish to suit your own taste.
Serve with sticky white rice
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