Thai Chicken Curry

 Posted by on December 5, 2011  Add comments
Dec 052011
 

This is a recipe I got from a buddy of mine.  He got it from Jamie Oliver but I don’t know how.  It might have been in a bar-room brawl.  It might have been over a game of cards.  For all I know, he sent agents into Jamie’s house and had them steal the recipe using microfilm and spy-type torches held between their teeth as they looked over their shoulders.

One way or another, the secret is broken.

I didn’t have all the ingredients  so I made it up as I went along and it was still delicious.  Try it.  I think you’ll like it.  As usual, I’m not giving quantities.  Just play around with the proportions and find the mix you like.   It’s not rocket surgery.

 

Here’s your ingredients:

A bunch of fresh coriander.

Ginger

Lemongrass

Garlic

Chillis, preferably red, but I only had green.

A lime.

Red peppers

Fish sauce

Coconut milk

Sesame oil

Soy sauce

Tomato purée

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How to:

Strip the outer skin off the lemongrass, and remove the ends.  Bash it with a heavy cleaver or a rock, or a piece of an engine you happen to have lying around the kitchen.  Chop it up.

Chop up the red pepper.

Take the seeds out of the chilli.  Chop it up.  Don’t touch your eyes or any other sensitive parts with those fingers.

[Hint: what dissolves burning-hot chilli-juice on your fingers?  Not water.  Use butter.]

Peel the ginger and chop it up.  Crush two cloves of garlic.

Throw the whole lot, along with the coriander,  into a container deep enough to use a stick blender.

Add the tomato purée, sesame oil, fish oil and soy sauce.  A good dollop of each.  Squeeze the lime juice into it.

 

 

Whizz the shit out of the whole lot and eventually you’ll end up with a nice sauce.  If you had more red peppers and red chillis, it would be redder than this but it’s still nice.

 

 

Now.  That’s the sauce made and you can put it away until you need it or you can get cooking straight away.

I happened to use chicken but this would work equally well with unsmoked fish, prawns or anything else you have handy.  Not beef or lamb, though.  I don’t think it would taste good.

Chop up your chicken and fry it  for a few minutes before tossing in some of your sauce.


 

Add the rest of the sauce.  Throw in the coconut milk and cook it away for a while until the chicken is done.  You know yourself how long that will take.

This is really tasty.  It’s a low-key sort of curry with very little chilli bite, but it has all sorts of flavours playing against each other.  You could serve it with a salad, some fruit and maybe a lightly-scented rice.  That’s your own decision.  I wouldn’t dream of telling you how to present food to your guests.

 

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  9 Responses to “Thai Chicken Curry”

Comments (9)
  1.  

    I do a very similar one myself. Try kaffir lime leaves instead of the lime if you can find them. And a jar of peppers in oil instead of the red pepper is nice too as they have some extra flavour soaked in.

    If you are making jasmine rice try a jasmine teabag in while the rice is cooking, cheaper and easier to find then a jasmine flower.

    Hungry now…

  2.  

    That was all in the recipe I got from my cooking friend, but I didn’t have the extra stuff. You have to adapt, and it was very tasty anyway.

  3.  

    Saliva drowning me… must … gurgle.

  4.  

    Bloody Yum ! hard to beat a good curry ! heres a fave of mine , can be pre-prepared so simmering can be done upon return from the pub etc !

    1 x Onion + 2 x Garlic clove sauteed not burnt
    Teaspoon Cumin seeds , sesame seeds, brown mustard seeds, and 2 x teaspoons good green thai curry paste – 2 minutes
    1 teaspoon Garam Masala + 1 of tumeric – 1 minute
    teaspoon Tomatoe paste + 4 x diced Tomatoes
    Half cup water + some salt

    Simmer away as long as ya want ( I mash the whole thing with a spud masher when its all soft ) add green chillies (pierced) and at the end bunch of coriander and squeeze of lime, I also use a kaffir lime in this

    Whenever ya want (after pub) put a nice fish fillet or chicken fillets in and simmer until cooked

    Serve with ur chapati’s or steamed basmati ( with bay leaf)….mmmmmm !

    ( the pierced green chillie trick I learned from u about a year ago…nice one )

  5.  

    Kaffir lime “leaf” and basmati steamed “with” bayleaf..sry unable to get the edit function to function .

  6.  

    I do a similar one, but with the red pepper cut into thin, long slices and cooked with the chicken and some green beans (or whatever crunchy veg you have in the fridge or freezer) to add colour and crunch. And before serving I mix in a dollop of peanut butter. Goes well with the coconut and gives some depth to the sauce.

    Instead of rice you can use couscous (spiced with ground coriander, lemon, parsley and some mango if available) or simple bulgur.

  7.  

    I might definitely give this a lash. I don’t know why people bother taking out the seeds out of the chillis though. Adds a nice little kick.

  8.  

    Not everyone likes the sensation of eating a chilli seed. It’s important to be a considerate cook.

  9.  

    “It’s important to be a considerate cook.” This is true.
    Or you could adopt the mother’s philosophy – ‘you’ll get what you’re given’ attitude.

    You do get accustomed to the spiciness though and it leaves a nice warm feeling in the tummy. The seeds get pretty dissolved too.

    I suppose it’s only right to take them out if you’re cooking for others.
    Depends on if you like them or not too though. But then again why would you be cooking for someone you’re not gone on. hmmm.

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