This is a very fragrant and spicy Thai chicken curry that will transport you to the streets of Bangkok or Chiang Mai. You can dial down the chilli if you don’t like it that hot but don’t skimp on the other spices. This is one of the best, authentic recipes for a Thai chicken curry that we love to cook at home.
| Servings | 6 |
| Preparation time | 15 mins |
| Cooking time | 45 mins |
INGREDIENTS
- 1kg diced free range chicken
- 1 bunch coriander
- 1 tablespoon shrimp paste (optional)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 4 tablespoons coconut oil
- 4 bird’s eye chilis, finely chopped
- 1 large knob galangal, peeled, sliced
- 2 lemongrass stalks, white part only, thinly sliced
- 1 small piece turmeric, finely sliced
- 1 kaffir lime, grated rind, green flesh (chopped)
- 3 shallots, peeled, finely chopped
- 3 garlic cloves, peeled, grated
- ½ teaspoon white pepper
- 1 x 400ml tin coconut cream
- 2 tablespoons palm sugar, grated
- 2 tablespoons fish sauce
- 1 cup chicken stock 1 x 400ml tin coconut milk
- 1 red capsicum, de-stemmed, de-seeded, cut into strips 2 heads broccoli, cut into pieces
- To serve: thai basil leaves, steamed rice, lime, fried shallots
METHOD
- Start preparation for the paste by cutting the roots off the coriander, rinse clean to remove the grit and scrape or scrub off the skin. Chop finely and set aside. Save the leaves. Prepare the shrimp paste by placing on a sheet of aluminium foil, wrapping tightly, and roasting in a hot 220°C/200°C fan oven for 5 minutes or until aromatic. Toast the cumin and coriander seeds in a heavy based frying pan over medium heat until lightly toasted and fragrant. Remove and place in a high-speed blender with the coriander roots, shrimp paste, 3 tablespoons of coconut oil, chilis, galangal, lemongrass, turmeric, kaffir lime, shallots, garlic and pepper. Add 3 tablespoons boiling water. Blend on high for 5-10 minutes until a smooth paste is formed
- Heat the remaining coconut oil in a large heavy based saucepan over medium heat. Add the paste and cook for 5-10 minutes until bubbling and fragrant. Add the coconut cream stir. Cook for 5-10 minutes until the oil starts to separate.
- Add the palm sugar, cook for 2 minutes to caramelise. Add the fish sauce, stir through.
- Add the chicken and cook for several minutes before adding the stock and coconut milk. Add the capsicum and broccoli and cook for 5 minutes. Spoon into a warmed serving bowl and garnish with basil and fried shallots and serve with steamed rice.
