Southern Chicken Curry Recipe

A mild coconut curry flavored with turmeric, cilantro and cumin seeds that demonstrates the influence of Malaysian cooking on Thai cuisine. Use a large sharp knife or a Chinese cleaver to chop the chicken into pieces. Wash the board, knife and your hands thoroughly afterwards in hot, soapy water as chicken is notorious for harboring harmful micro-organisms and bacteria.

Ingredients: (Serves 4)

60 ml/4 tablespoons vegetable oil
1 large garlic clove, crushed
1 chicken, weighing about 1.5 kg/3-3.5 lb, chopped into 12 large pieces
400 ml/14 fl oz coconut cream
250 ml/8 fl oz/1 cup chicken stock
30 ml/2 tablespoons Thai fish sauce
30 ml/2 tablespoons sugar
Juice of 2 limes

To garnish:

2 small fresh red chilies, seeded and finely chopped
1 bunch scallions (spring onions), thinly sliced

For the curry paste:

5 ml/1 teaspoon dried chili flakes
2.5 ml/½ teaspoon salt
5 cm/2 inches piece fresh turmeric or 5 ml/1 teaspoon ground turmeric
2.5 ml/½ teaspoon cilantro seeds
2.5 ml/½ teaspoon cumin seeds
5 ml/1 teaspoon dried shrimp paste.

Method:

First make the curry paste. Put all the ingredients in a mortar, food processor or spice grinder and pound, process or grind to a smooth paste. Heat the oil in a wok or frying pan and cook the garlic until golden. Add the chicken and cook until golden. Remove the chicken and set aside.

Reheat the oil and add the curry paste and then half the coconut cream. Cook for a few minutes until fragrant. Return the chicken to the wok or pan, add the stock, mixing well, then add the remaining coconut cream, the fish sauce, sugar and lime juice. Stir well and bring to the boil, then lower the heat and simmer for 15 minutes.

Turn the curry into four warm serving bowls and sprinkle with the chopped fresh chilies and scallions to garnish. Serve immediately.