Thai Chicken CurryPosted on: 25 March 2008 by Gareth Hargreaves
Rich, rewarding Thai chicken curry recipe with a kick that is well worth the extra effort.
This fantastic Thai Chicken Curry takes a little more effort than some of the other recipes we have featured, but I can assure you, your extra effort will be rewarded with equal amounts of extra taste. If you want to bypass the additional effort you can buy a ready-made Thai curry paste from your local supermarket. Red or green works just as well as this Yellow Thai Curry paste.
Ingredients For Yellow Curry Paste
1 tsp Cumin seeds
1 tsp Coriander seeds
8 Dried chilies
1/2 ts Ground cinnamon
1 ts Salt
1/2 ts Ground cloves
1 tb Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Yellow curry powder
1) Place the cumin and coriander seeds in a pan without adding any oil.
2) Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma.
3) Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes just as well with beef and pork.
- 12 oz. Sliced Chicken Breast
- 1X16 oz. can of coconut milk
- 12 oz. Water or Chicken Stock
- 2 tablespoons ground Peanuts
- 1 tablespoon sugar (optional)
- Fish Sauce to taste (or a dash of salt to taste)
- 4 - 5 Thai Basil Leafs
- Yellow Curry Paste as above
- 1/2 teaspoon ground Red Chili (add to taste only)!
1) Start heating a sauteed pan over medium heat. Open the can of coconut milk, being carefull not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk.
2) Add the sugar, Chicken, water or stock, and the rest of the coconut milk and mix together. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers.
3) Let simmer for 10 minutes and serve.
You may substitute with Coconut Milk Concentrate for the canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add more of a roasted nutty flavor.
To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put in a piece of muslim or cheese cloth. add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeeze.
By Lawrence Wheeler
This recipe was reprinted courtesy of Lawrence Wheeler.
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