vrijdag 22 november 2013

Malaysian-thai chicken curry

Yield: serves 4
1 tbsp sunflower oil
200ml coconut cream
450g chicken thighs, skinned, deboned and chunkily cut
1 tsp chilli powder (optional)
2 tbsp toasted grated coconut
4 kaffir lime leaves, cut into thin strips
salt and pepper

Spice paste:
12 shallots, roughly chopped
3 red chillies, deseeded and roughly chopped
1 lemongrass, roughly chopped
3 kaffir lime leaves, roughly chopped
a small handful of coriander leaves with stems

1. Put all the ingredients of the spice paste into a food processor and blend until they become a smooth paste. Set aside.

2. In a deep pan over medium-high heat, add the sunflower oil and the spice paste. Gently cook, stir occasionally, for about 4-5 minutes until the paste becomes fragrant. Add half of the coconut cream, mix with the spice paste and cook for further 3-4 minutes until fragrant and the oil starts to rise to the surface.

3. Add the chicken, mix thoroughly to coat all the chicken pieces with the spice paste. Cook for 8-10 minutes until the chicken turns opaque and cooked through. Add the rest of the coconut milk. Season with salt and pepper. Add the chilli powder, if used. Stir and bring to the boil for a few seconds, lower the heat to medium and cook for about 10-15 minutes until the sauce starts to thicken.

4. Add the toasted grated coconut and mix well. Transfer to a serving plate, sprinkle over the kaffir lime leaves strips. Serve warm.

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