Sunday, June 13, 2010
Red hot curry
I had a hankering for something spicy tonight. Nothing other than curry can satisfy this craving and I decided on Thai curry. Wonderful Thai red curry made from scratch. Making the curry paste is a cinch.
You will need
9-10 dried red chillies, blanched and cut small
2 thin slices galangal (blue ginger), chopped
3 stalks serai (lemongrass), outer layer removed, roughly chopped
2 tbsp onions, chopped
1 tbsp veg prawn paste
4 cloves garlic, chopped
3 lime leaves, roughly chopped
1 tsp black peppercorn
2tbsp coriander powder and 2 tsp cumin powder
Toast the cumin and coriander powders on low heat till fragrant (about 5-6 mins). Set aside.
Pound the rest of the ingredients, bit by bit so as not to crowd the mortar. Pound it till you get a smooth paste.
Heat 2 tbsp oil and when hot, add the paste. Remove when the oil seperates from the mixture, about 6-8 mins. Season with salt before removing (about 1/2 tsp). Set aside to cool.
Red Curry Chicken
1 cup veg chicken, cubed
1 potato, cubed
3 tbsp red curry paste
1/4 cup yoghurt/coconut cream
salt and pepper to taste
Heat 2 tbsp oil in a saucepan/wok. Fry chicken and potato cubes till slightly golden. Remove, keep the heat on.
Add curry paste and after a couple of minutes add the yoghurt/cream. When it starts to boil, lower heat and add the chicken and potato and cook till the curry dries up. Season. Top with chopped roasted peanuts.
The paste can be used for wet and dry curries: I opted for the latter and made a dry vegetarian chicken curry.