SALLY'S ASIAN RECIPES
This fragrant and truly delicious curry is exceptionally easy and takes less than twenty minutes to prepare and cook. Truly a perfect mid-week meal which is easy to prepare.
Ingredients: (Serves 4)
45 ml/3 tablespoons vegetable oil
2 garlic cloves, crushed
500 g/1¼ lb skinless, boneless chicken thighs, chopped into small pieces
45 ml/3 tablespoons Thai fish sauce
120 ml/4 fl oz/½ cup chicken stock
5 ml/1 teaspoon granulated sugar
1 lemon grass stalk, chopped into 4 sticks and lightly crushed
5 kaffir lime leaves, rolled into cylinders and thinly sliced across, plus extra for garnish
Chopped roasted peanuts and chopped fresh cilantro (coriander), to garnish
For the curry paste:
1 lemon grass stalk, coarsely chopped
2.5 cm/1 inch piece fresh galangal, peeled and coarsely chopped
2 kaffir lime leaves, chopped
3 shallots, coarsely chopped
6 cilantro (coriander) roots, coarsely chopped
2 garlic cloves
2 fresh green chilies, seeded and coarsely chopped
5 ml/1 teaspoon shrimp paste
5 ml/1 teaspoon ground turmeric
Method:
Make the curry paste. Place all the ingredients in a large mortar, or food processor and pound with a pestle or process to a smooth paste. Heat the vegetable oil in a wok or large, heavy frying pan, add the garlic and cook over a low heat, stirring frequently, until golden brown. Be careful not to let the garlic burn or it will taste bitter. Add the curry paste and stir-fry with the garlic for about 30 seconds more.
Add the chicken pieces to the pan and stir until thoroughly coated with the curry paste. Stir in the Thai fish sauce and chicken stock, with the sugar, and cook, stirring constantly, for 2 minutes more.
Add the lemon grass and lime leaves, reduce the heat and simmer for 10 minutes. If the mixture begins to dry out, add a little more stock or water.
Remove the lemon grass, if you like. Spoon the curry into four dishes, garnish with the lime leaves, peanuts and cilantro and serve immediately.
[source from www.asianonlinerecipes.com]
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