Wednesday, November 8, 2017


This seems an easy, simple and quick to cook tasty, tangy, spicy curry.  It is kind of a Thai style chicken by the look of the ingredients used [kaffir leaves, coriander, fish sauce etc]  to flavor this dish.
The recipe looks a little complicated and I have re-arranged it for it to be easier to follow.
This is a spicy, aromatic and tasty chicken curry with a tang of lemongrass and fragrance of the kaffir lime leaves.
Lovely dry curry to serve steaming hot curry.

Recipe adapted from the book ‘500 Curries’ with slight modifications

3 chicken thighs – skinned and cut big cubes
2 cloves garlic – peel and crushed
1-2 tbsp oil
Some shredded kaffir lime leaves and sliced lemongrass
Some  roasted ground peanuts and chopped cilantro for garnish
1 tbsp fish sauce + 1 tsp sugar + ¼ tsp chicken stock granules to taste
½ cup water
For the Curry Paste [Blend & Mix Together]
1 stalk lemongrass, 2 shallots, 2 cloves garlic, ½ inch ginger, 2 kaffir lime leaves, 3 coriander roots, 2 green chillies  – cut small pieces
½  tsp shrimp paste granules
1 tsp turmeric powder
  1. Blend and mix curry paste ingredients into a smooth paste.
  2. Heat oil in a non stick wok, brown garlic a little, add in the curry paste.  Fry until aromatic, stirring constantly.
  3. Add the chicken pieces and stir until they are thoroughly coated with the curry paste.  Stir in the seasoning before adding water.
  4. Bring to boil for a few minutes until sauce is thick.
  5. Add in sliced lemongrass and kaffir lime leaves.  Give it a quick stir, spoon into a plate, sprinkle some ground peanuts and garnish with chopped coriander.  Serve immediately.
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively  

1 comment:

kitchen flavours said...

I have made this before and it is delicious. Very good with rice!

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