Delicious Thai curry that packs a punch!
I made this once for my parents at their house, being so used to cooking indian curries at home I wanted to try something different with them, widen their cooking horizons if you like! And it was a trooping success, they absolutely loved this dish.
It’s has some steps to the process of resulting in a good flavoursome curry. Mainly pounding or grinding the spices together to form a paste, which is cooked in the pan first to release the aromatic flavours.Then adding your chicken or meat and coconut milk which is a key ingredient, giving this dish its exotic, creamy and indulgent aspect.You can make it as spicy as you want, this curry resembles and is similar to a thai red curry.
I would recommend trying this dish out at home, its perfect for a Friday night in!
Ingredients
-
1 packchicken thigh fillets
-
1 cupcoconut milk
-
2 pcspotatoes,medium sized, cut into chunks
-
1 pcsginger, thumb sized, cut finely
-
3 pcsgarlic, finely chopped
-
1 pcslemongrass, chopped
-
1 tsptamarind concentrate or lime juice
-
1 tspshrimp paste
-
2 tblfish sauce
-
2 pcsbay leaves
-
1 pcsred chilli, finely chopped
-
1 tblpalm sugar or brown sugar
-
1 pcsonion, chopped roughly
-
1 tspcumin powder
-
1 tsptumeric
-
1 tspcoriander
-
2 pcscardamom pods
-
1 pcsred pepper, sliced
-
1 pcstomato, chopped
-
cashews, a handful
-
fresh coriander , a handful
Instructions
In a grinder/blender put in the chopped garlic, ginger, onion, fish sauce, tamarind, chilli, shrimp paste, lemongrass, turmeric, coriander, cardamom seeds, sugar and whizz to a paste
In a saucepan add some oil to medium heat then add in your curry paste, add in the bay leaves and let that cook for a couple of minutes to release the aromas
Then add in the chicken pieces, turn to coat in spices, then add the coconut milk and potatoes, let this simmer with lid on for about 15 minutes.
Add in the red peppers and tomato, let this continue to cook for another 15-20 minutes or until the chicken and potatoes are cooked through.
Add a handful of cashew nuts and fresh coriander into the curry the get ready to plate up! Serve with sticky rice or fragrant jasmine rice!
