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
- Blend and mix curry paste ingredients into a smooth paste.
- Heat oil in a non stick wok, brown garlic a little, add in the curry paste. Fry until aromatic, stirring constantly.
- Add the chicken pieces and stir until they are thoroughly coated with the curry paste. Stir in the seasoning before adding water.
- Bring to boil for a few minutes until sauce is thick.
- 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.