Monday, 13 June 2011

Recipe of the day

Thai curry ingredients - Watercolour

(Krung Kaeng Pha Gai)

This recipe for Thai Jungle Curry, is based on a famous dish from Chiang Mai. Spicy and layered with flavor, Jungle curry is a splendid variation of red curry, but with the addition of a few key ingredients. While the authentic Jungle Curry is usually made with wild meats (which most Westerners would have trouble obtaining and stomaching), this is a version using chicken.

Serves 4
4 large chicken breasts, cut into pieces
Generous handfuls of fresh coriander, basil, and slivers of red chili for topping

for the Jungle Curry sauce
1 onion, thinly sliced
1 medium size piece of fresh ginger, thinly sliced
2 Tbsp. fresh lemongrass , minced
2 Tbsp fresh green peppercorns
6 cloves garlic, chopped
6 kaffir lime leaves, cut into slivers with scissors (available frozen at Asian stores)
1 Tbsp. chili powder
1-2 fresh red chilies
juice of 1 lime
1 tsp. shrimp paste (available by the jar at Asian stores)
3 Tbsp. fish sauce
1 can good-quality coconut milk

Preheat oven to 375 degrees.
Place all curry sauce ingredients in a food processor. Process well to form a sauce. If using a smaller chopper:only add a little of the coconut milk - just enough to keep the blades moving. The rest can be added later, along with the chicken.If you don't have a food processor or chopper: finely mince the ingredients and then stir all together in a bowl with the coconut milk to create the curry sauce.

Place the chicken in a casserole dish and pour the curry sauce over top. Mix together. Cover the curry and place in the oven for 1 hour. If adding vegetables: Remove curry after 40 minutes and add your vegetables, then return to the oven to bake for 20 more minutes.

Check the curry after 1 hour, ensuring the chicken is well cooked. If needed, return to the oven for another 10 minutes or until chicken is well done.

Before serving, stir sauce well and do a taste-test. If not salty enough, add a little more fish sauce (1/2 Tbsp. at a time) . If not spicy enough, add more chili or chili sauce. If too spicy, add a little more coconut milk or plain yogurt. If too sour for your taste, add a little sugar.

Serve right in the casserole dish, Top with generous amounts of fresh coriander and basil, and thin strips of fresh red chili. Serve with plain rice  ENJOY!

Thailand - Chiang Mai

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