Tuesday, August 14, 2012

Spicy Thai Chicken Curry

1 lb chicken breast (boned or deboned) - cut into bite-sized pieces
1 tomato - chopped
3 shallots - sliced
1 stalk lemongrass - white part only - chopped
2 tbsp dessicated coconut
2 tbsp thai red curry paste
1 tbsp sambal belachan
5 thai green chilli pepper
2 dried bay leaves
handful of thai basil leaves or sweet basil leaves
3/4 can coconut milk
3/4 tsp sea salt
2 tbsp cooking oil
  1. Wash chicken pieces and pat dry.  Pound the shallots and chopped lemongrass.
  2. Heat up oil in a wok.  Saute the shallot and lemongrass till aromatic.
  3. Add dessicated coconut and fry for 1 - 2 minutes or till aromatic.  
  4. Add red curry paste and sambal belachan.  Stir fry for a while.
  5. Add chopped tomato and fry for another 1 - 2 minutes.
  6. Add chicken pieces and chilli pepper, bay leaves and basil leaves.  
  7. Pour in the coconut milk and stir to mix well.  Add salt to taste.
  8. Simmer under medium heat for about 15 minutes or till chicken is cooked.
  9. Serve warm.

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