gabby
Ready to join the conversation
Posts: 35
|
Post by gabby on Jan 23, 2016 6:27:58 GMT -5
Not quite as good as this curry with the chili, but a whole lot less painful afterwards. I am going to experiment with ginger, horseradish and Vietnamese hot mint the next few times I make this, I will report back.
Curry paste 2/3 cup of red asian shallots (or brown onion) 4 cloves garlic 2 stems of lemongrass, white part only chopped 2 tsp finely chopped galangal 2 tsp ground turmeric 1 tbsp shrimp paste (check ingredients) 2 tbsp of apple cider vinegar (to replace the sambal olek called for in the original recipe)
1/4 cup coconut oil 1kg (2lb) chicken thighs cut into 3cm (1 1/4 inch) cubes 400ml (13 fl oz) coconut milk 1 tsp finely grated lime rind 1/2 cup lime juice 6 fresh kaffir lime leaves, finely shredded 2 tbsp tamarind puree (check ingredients) lime wedges and extra lime leaves to garnish steamed vegetables to serve (I used sweet potato, broccoli, zucchini, and tat-soi today)
Blend curry paste ingredients until smooth. Heat oil in a wok until hot, add curry paste and cook 2 mins until fragrant. Add the chicken and stir fry 5 mins until browned. Add coconut milk, lime juice and rind, tamarind and lime leaves. Simmer 15 mins until the chicken is cooked and the sauce is thickened a bit. Stir in the steamed veg and serve with the garnish.
|
|
|
Post by evelynmiller on Mar 13, 2018 23:58:18 GMT -5
The recipe looks simple and quite tasty. I am not a very good cook although my family loves eating new recipes. I am soon going to follow these steps to make this wonderful curry. For such recipes, I usually refer the diet book from the internet. My colleague makes new recipes from the guide régime. The guide régime is a diet guide available at Cellublue. She tries recipes from this book and brings it in her lunch box and we all love the recipes from this guide.
|
|